HOT MADRAS CURRY POWDER Origin: England This is my version of a classic curry powder, named after the Indian city of Madras which is nowadays called Chennai. This is a typical spice mix from England with its roots in India. I created this curry mixture to have my own signature curry powder that is a little spicier than common curry powders. Use this spice mix with any kind of meat, fish, vegetables or dairy products. Description This is a curry powder with typical flavors and a little spicy note. It consists of 15 different spices. Uses Use this seasoning on beef, veal, lamb, pork, chicken, turkey, fish, shellfish, vegetables or dairy products. Ingredients Cilantro, Cumin, Chili, Cayenne Pepper, Ginger, Fenugreek, Turmeric, Mustard, Fennel, Sea Salt, Black Pepper, Garlic, Cardamom, Clove, Cinnamon Nutrition Facts Serving Size: 1/4 tsp (0.6g), Amount per serving: Calories 0, Total Fat 0g (0%DV), Sat Fat 0g (0%DV), Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 10g (0%DV), Total Carbohydrates 0g (0%DV), Dietary Fiber 0g (0%DV), Total Sugars 0g, Added Sugars 0g (0%DV), Protein 0g, Vitamin D 0mg (0%DV), Calcium 3mg (0%DV), Iron 0mg (0%DV), Potassium 8mg (0%DV), The Percent Daily Values (DV) are based on a 2.000 calories daily diet. Madras Fish Curry preparation: 45 min. Ingredients for 4 servings: 2 lb fish fillets (swordfish, tuna, salmon) 2 tsp apple cider vinegar ½ lime 10 curry leaves 1 tbsp ghee 1 lb tomatoes 2 onions 1 can coconut milk 1 ½ tsp tamarind pulp salt to taste Marc’s Hot Madras Curry Powder Utensils: sharp knife, plate, large skillet Directions: Skin the fish fillets and put on a plate. Squeeze the juice from the lime on top, add the vinegar and let the fish marinate for 30 minutes, turning them every 10 minutes. Soak the tamarind in 1 cup of water for 30 minutes, strain and set aside. Peel and dice the onions, cut the tomatoes in halves. In a blender combine the tomatoes with the coconut milk and season with salt. Heat the ghee in a skillet and saute the onions until lightly coloured. Add the curry powder and stir for 2 minutes. Add the coconut milk, curry leaves and tamarind water and bring to a boil, add some water if needed. Reduce the heat and add the fish in a single layer, cook the fish until done, around 5 to 10 minutes. Side Dishes: basmati rice, dal, cucumber raita

HOT MADRAS CURRY POWDER curry powder for meat, fish, shellfish, vegetables & dairy products This is complex English curry powder, with its roots from India. It consists of 15 different spices and is medium spicy.

NAVIGATION Home How to use spices Spice Glossary Recipes

PRODUCTS Spice blends Spices & Herbs Hot Sauce Gift Sets

SOCIAL MEDIA  facebook  linkedIn  behance  instagram

SERVICE Contact Trade Terms Data Protection Imprint

© 2023 amddesign