MADRAS CURRY

MADRAS CURRY

Ingredients:
1 cook's spoon or about 4 Tbsp of Oil
1 little finely sliced red or green pepper
½ tsp. tomato puree
1 tsp. spice mixture
1 level tsp. (Max.) chilli
½ tsp. fenugreek leaves
2 pinches of salt
1 portion (7 oz.) curry gravy
Lemon (Either juice or a small piece Optional.)
Cooked meat or chicken
Coriander leaves

Directions:
As before heat the oil and add the pepper. When it starts to fry, add tomato puree, spice mixture, chilli, fenugreek and salt.
Fry for a few seconds before adding curry gravy and lemon, if used. Simmer for a couple of minutes before adding meat.
Allow to heat through, then add coriander and serve. If you used a piece of lemon, it can of course be removed or left in.
10
Moving up the heat scale, the next curry to look at is vindaloo. Traditionally this is made with pork marinated in vinegar. To
the restaurateur, it is simply a fairly hot curry containing meat or seafood and probably some potato, and cooked in the
restaurant style. But it is none the worse for that.
VINDALOO CURRY: