Madras Meat Curry

An authentic preparation for the curry known as Madras Curry or Madras Meat curry in the West.

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Madras Meat Curry

Ingredients:

Spices to be ground:

Method:

1. Remove 1/2 cup of grated coconut from the entire amount and set it aside.
2. Extract the first press ( first extraction) of coconut milk from the remaining grated coconut by blending along with 2 cups warm water, till smooths and creamy. Then squeeze through a mesh or cloth to extract just the coconut milk. Set aside.
3. Take the reserved half cup of the grated coconut and add it to a small heavy-duty grinder along with ginger, garlic, as well as all the ‘spices to be ground’ Add just a little water, enough to grind to a super smooth paste. Set aside.
4. Heat the oil in a pressure cooker or stew pot. Add bay leaves and onion. Saute the onion till softened and just turning golden in colour.
5. Add the smooth ‘ground paste’ and keep stirring on low-medium heat for 10 minutes, while adding a half cup of water a few drops at a time. ( Yes! 10 minutes on a low flame, so that the paste does not stick to the pot and ruin the flavour. This step is crucial to the final flavour of the curry.
6. Add the meat and fry in the masala paste for a minute or two.
7. Add the chopped tomatoes and toss again for 5 minutes on medium heat.
8. Add four cups of water and cook, covered on low heat, till the meat is cooked tender. You may need to add more water if cooking beef. I use a pressure cooker and am able to reduce the time and amount of water used.
9. Once the meat is tender, add the freshly squeezed coconut milk and simmer for a few minutes before serving.
10. Serve with Rice or flatbreads.

Madras Meat Curry

Notes:

Key Ingredients: Meat, Onion, Ginger, Garlic, Tomato, Coconut, Spices, Oil, Salt.

EAT AND TELL!!!

Let us know if you tried –  Madras Meat Curry