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This is the madras paste we use in our own curries. We make it from a blend of spices, tomato, tamarind and lemon which create a deliciously rich, spicy and tangy flavour for madras curries.
If you’re looking to recreate the taste of a great British Indian Restaurant madras at home then this will help elevate your cooking to the next level.
Our new madras paste pouches will last a month without having to be frozen or chilled
350g portion - makes 5 curries.
£3.49
Onions, Water, Vegetable Oil, Garlic, Ginger, Salt, Tomato Puree, Plum Tomato, Coriander Powder, Turmeric, Cumin, Paprika, Garam Masala, Chili Powder, Cinnamon Powder, Nutmeg, Mace, Fennel Seeds, Cardamom Powder, Fresh Tomato, Fenugreek Leaves.
For allergens see ingredients in bold.
Prepared in a kitchen that handles nuts, sesame and mustard.
=== INGREDIENTS ===
1 chef's spoon (40g) vegetable oil
1 teaspoon (5g) garlic paste
½ chef’s spoon (20g) BIR tomato paste
1 teaspoon (3g) BIR mix powder
¼ teaspoon (2g) salt
½ teaspoon (1g) kasoori methi leaves
1 chef’s spoon (70g) BIR madras paste
150g pre-cooked chicken
400g BIR base gravy (heated and diluted)
handful of fresh coriander
Makes takeaway size portion (serves 1 to 2 people)
=== COOKING INSTRUCTIONS ===
Prep time: 5 mins | Cooking time: 10 mins
Have all the ingredients ready to go as this curry cooks quickly
Make perfectly crispy, restaurant style onion bhajis in less than 20 minutes
A special blend of 11 different spices used to make British Indian Restaurant style curries at home
A base sauce for cooking British Indian Restaurant style curries at home
Dean T. (verified buyer) –
Great.. adds a new take on a madras. It’s rather fruity, can taste the tamarind there so would maybe suggest using half a chef’s spoon at first and see how you get on.
Paul W. (verified buyer) –
Much better than supermarket jar bought products having a more authentic taste and great when time is limited.
MICHAEL GRICE (verified buyer) –
darren hudson (verified buyer) –
William Doyle (verified buyer) –
Glad I discovered this. I cooked a curry as close to a takeaway/restaurant that I’ve every got.