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| Madras Curry SauceShop | Curry Sauce | Madras Curry Sauce | Madras Curry Sauce HotSuitable for Gluten Free Diets
Suitable for Vegetarians
Suitable for Home Freezing
A curry with rare texture and a heat that creeps up on you. This traditional favourite can be served with beef or prawns as an alternative to chicken and lamb
Ingredients: Water, Onions, Rapeseed Oil, Tomato Purée, Garlic Purée, Ginger Purée, Sugar, Evaporated Milk, Garam Masala (Coriander, Cumin, Cinnamon, Black Pepper, Dill, Ginger, Cloves), Lemon Juice Concentrate, Salt, Chilli Peppers, Ground Cumin, Turmeric, Ground Coriander, Fenugreek, Lactic Acid, White Pepper, Colours: Lutein, Paprika Extract.
Allergens: Milk
Nutritional Data: (Typical Values per 100g)
Energy: 673kj (162kcal)
Protein: 2.2g
Carbohydrate: 10.2g of which sugars 7.0g
Fat: 12.5g of which saturates 1.4g
Fibre: 1.5g
Sodium: 0.4g | The Gourmet House Recommended RecipeMadras Curry
Description: The colonials favourite hot curry, rich in texture, flavoured with fenugreek
Cook with: Chicken Lamb or Prawn
Ingredients: 150gr Curry Sauce Co. Madras Sauce 160gr cubed chicken breast or 160gr pre-cooked cubed lamb or 160gr cooked peeled North Atlantic prawns
Garnish: Dessertspoon fresh chopped coriander
Method: Stir-fry cubed chicken in a little oil for 2-3 minutes, add madras sauce. Simmer until chicken is tender.
Turn into a balti dish and garnish with fresh chopped coriander.
Alternatives: For lamb madras stir fry pre-cooked lamb in a little oil for 2-3 minutes, then add sauce. Simmer until hot. Turn into balti dish and garnish as above.
For prawn madras add prawns to hot balti sauce and simmer for 5 minutes approximately. Bulk out with additional prawns or tomato if deemed necessary. Do not overcook the prawns as they become rubbery. Turn into balti dish and garnish as above.
Serves: 1 person(s) |
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