Madras curry

2022-03-09T19:31:08Z

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{{more footnotes|date=August 2020}}
{{Use dmy dates|date=August 2020}}
{{Use Indian English|date=August 2020}}
{{Infobox food
| name = Madras curry sauce
| image = File:Vegan Madras Curry with Eggplant (4713705096).jpg
| caption = A pack of Madras curry
| alternate_name = Madras sauce, Madras curry
| country = [[India]]
| region = [[Chennai]]
| creator =
| course =
| type = [[Curry]]
| served =
| main_ingredient = [[Chili powder]]
| variations =
| calories =
| other =
}}

'''Madras curry''' or '''Madras sauce''' is a fairly hot [[curry]] sauce (with the exception of seafood madras curries, which are made to a slightly different recipe),<ref name="History of Curry">{{cite web | url=http://www.surreycc.gov.uk/sccwebsite/sccwspages.nsf/LookupWebPagesByTITLE_RTF/History+of+Curry?opendocument | title=History of Curry | publisher=Surrey County Council, England | accessdate=24 September 2011}}</ref> red in colour and with heavy use of [[chili powder]]. [[Raita]] is often used as an accompaniment to the dish.

==Origins==
Madras curry is said to originate from the south of [[India]], and gets its name from the city of Madras (now [[Chennai]]).

==Variations==
There are many variations on Madras curry<ref name="BBC Food Recipes">{{cite web | url=https://www.bbc.co.uk/food/recipes/lambmadraswithchapat_93782 | title=Lamb madras with chapatis | publisher=BBC | first=James | last=Martin | date=2007 | accessdate=16 August 2020 }}</ref><ref name="About.com">{{cite web | url=http://indianfood.about.com/od/lambdishes/r/madraslambcurry.htm | title=Madras Lamb Curry - Mutton Madras | accessdate=24 September 2011}}</ref> and cooking in India is more a domestic practice than a cuisine governed by the conventions of chefs, restaurants, or texts. This curry can be vegetarian or made with meat. Availability of local or locally available ingredients is central to regional Indian foods. The result of the signatures of Madras curries can be achieved through different means; the result often being that of: red colour; toasty spices; the sour-sweet fruitiness of [[tamarind]]; a slight liquorice flavour of [[anise]]; [[ginger]]; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet and sour. The redness is achieved with [[chili pepper|chilli]] or a mixture of chilli and [[paprika]], and the orange of [[turmeric]]. Additional sourness may be had from [[lemon]], [[Lime (fruit)|lime]] or [[vinegar]].

The spices are complementary to the savoury flavours, which may include [[garlic]] and possibly [[onion]] or [[asafoetida]]. [[Garam masala]], [[coriander]], and black peppercorns may also be part of the spice mixture.

Common ingredients may also include fresh [[Curry Tree|curry leaves]], and the final addition of fresh coriander.

The variations include the roasting of many of the spices including dried chillis, coriander seed, aniseed, [[cumin]] and [[cinnamon]]. This can be done in an oven for 10 minutes at 180 °C, or in a frying pan with no oil at low heat. A basic spice mix for Madras curry can be made when these dried roasted ingredients are ground in a mortar and pestle or coffee grinder and mixed with turmeric and stored in readiness for use.

Variations are also related to means of storage. The primary spice ingredients can be stored as; roasted dried ground powder; a paste of dried ingredients with vinegar; an oil spice infusion.

If meat is used it may be lamb, beef, or chicken. When made of beef it is called Gosht (or Ghoust) Madras.

==Accompaniments==
Common accompaniments to Madras curry include [[raita]] and fresh coriander. The food of southern India is more likely to have [[rice]] as the main carbohydrate than any breads e.g. [[naan]]. Individual households will express their own traditions.

Other common variations will include brown mustard seeds which are fried till they pop, black peppercorns (a local tropical product) and vinegar as the acidulant instead of, or with, the acid fruits.

==Production==
The dried roasted spices may be cooked in ghee or vegetable oil and then other major fresh ingredients such as garlic and ginger are added with the vegetables and/or meat. The sweet and sour ingredients such as tamarind and lemon juice/vinegar is added later. Finally the fresh coriander is added immediately prior to serving.

Other variations may include the use of [[cloves]], [[bay leaves]], [[fenugreek]] and [[allspice]].

==References==
{{reflist}}

[[Category:Indian curries]]
[[Category:Tamil cuisine]]
[[Category:Spicy foods]]

IndianPedia - User contributions [en]

Madras curry