Madrasi Masala Paste Recipes

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HOMEMADE MADRAS CURRY PASTE RECIPE



Homemade Madras Curry Paste Recipe image

This Homemade Madras Curry Paste Recipe is a blend of aromatic spices with fresh ingredients like onion, garlic, and ginger. It whips up in just 10 minutes and is better than any store-bought paste!

Provided by Faith Gorsky

Categories     Condiments

Number Of Ingredients 14

1 medium-large onion (peeled and quartered)
4 large cloves garlic (peeled)
2 jalapeno peppers (de-seeded and halved (more or less to taste))
1 1/2 inch piece fresh ginger (peeled and cut into chunks)
2 1/2 tablespoons Madras curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon black pepper
1/4 teaspoon coarse kosher salt (more or less to taste)
2 tablespoons apple cider vinegar
2 tablespoons light olive oil

Steps:

  • Add all ingredients to a food processor. Pulse a few times to break up the larger pieces of food, then process until it forms a paste (about 1 minute).
  • Transfer to a lidded glass jar and store refrigerated for up to 1 month.

Nutrition Facts : ServingSize 1 tablespoon, Calories 21 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 32 mg, Fiber 1 g, Sugar 1 g

EASY CHICKEN MADRAS RECIPE



Easy Chicken Madras Recipe image

Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

Provided by Try This Recipe!

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 4

Number Of Ingredients 11

2 onions, coarsely chopped
2 red chile peppers, stemmed and seeded
1 (2 inch) piece fresh ginger, grated
2 cloves garlic
1 splash water, or as needed
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup Madras curry powder
4 skinless, boneless chicken breasts, cut into large chunks
1 (14 ounce) can chopped tomatoes
½ cup chopped cilantro, or to taste

Steps:

  • Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper.
  • Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes.
  • Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste.
  • Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 20.7 g, Cholesterol 58.5 mg, Fat 6.8 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 1.4 g, Sodium 255.7 mg, Sugar 8.6 g

MADRAS CURRY PASTE



Madras Curry Paste image

Make and share this Madras Curry Paste recipe from Food.com.

Provided by Fairy Nuff

Categories     Curries

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

2 1/2 tablespoons coriander seeds, dry-roasted and ground
1 tablespoon cumin seed, dry roasted and ground
1 teaspoon brown mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon chili powder (such as cayenne.......not the SW seasoning..)
1 teaspoon ground turmeric
2 crushed garlic cloves
2 teaspoons grated fresh ginger
3 -4 tablespoons white vinegar

Steps:

  • Put all ingredients except vinegar into small bowl and mix together well.
  • Add the vinegar and mix to a smooth paste.
  • Keep for up to one month in an airtight container in fridge.

Nutrition Facts : Calories 225.4, Fat 10.4, SaturatedFat 0.8, Sodium 91, Carbohydrate 33.3, Fiber 15.8, Sugar 1.9, Protein 8.8

MADRASI MASALA PASTE



Madrasi Masala Paste image

This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer.

Provided by Member 610488

Categories     Asian

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 11

8 tablespoons coriander seeds
4 tablespoons cumin seeds
1 tablespoon black peppercorns
1 tablespoon black mustard seeds
11 tablespoons ground turmeric
4 tablespoons chili powder
1 tablespoon salt
8 garlic cloves, crushed
3 inches piece fresh gingerroot, peeled and shredded
4 tablespoons cider vinegar
3/4 cup sunflower oil

Steps:

  • Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
  • Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
  • Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
  • Stir in the garlic, ginger and enough of the vinegar to make a paste.
  • Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
  • Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.

Nutrition Facts : Calories 845.7, Fat 76.7, SaturatedFat 10.2, Sodium 2947.9, Carbohydrate 44, Fiber 19, Sugar 2.5, Protein 9.2

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