Curry Powder Medium Madras

Often orange in color with toasty spices a sour-sweet fruitiness while slightly earthy and salty; the flavors and heat of Madras curries differs depending upon the conventions of the chef and choice of vegetables and meat or fish.

Classically, people think of Madras curry as being much hotter than other curries, although it can actually be quite variable in terms of heat and can be used with a wide variety of vegetables or meats ranging from chicken to lentils.  

Curry can also be added to cooking vegetables and is great when combined with tomatoes, saffron and cream. Blend Curry with some melted butter and brush on fish before grilling or broiling. Curry is also good on roasted potatoes.

“Madras curry” means many different things to Indians, and as a result you have a great deal of leeway with ingredients and the level of spice that you want to use.  

A favorite dish Herbie makes on Saturdays for Sunday night dinner, the Hemphill family recipe has been a favorite of cooks for over 30 years.   

Herbie’s famous Saturday Curry started after he would show how to make a curry powder during a Thursday evening Spice Appreciation Class. With a freshly-made bowl of curry powder available every week, it became a habit for Herbie to prepare a curry on Saturday morning, which would cook during the day and provide a weekend meal for the family.

The delicious aroma of the curry would permeate the shop whilst cooking on Saturday, and customers soon began to ask for the recipe and the spice ingredients. The recipe can be made using any red meat.

Check the Recipe tab below.

Madras curry is a spicy curry which originates in the South of India and is named for the city of Madras, now known as Chennai. The spicy and piquant Madras curry ended up being a big hit with British colonists in the region, and it is abundantly available in Britain as a result.