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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.
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