Making the Most of Madras
One of the best things about working for Rafi's Spicebox is the wealth of knowledge that lies behind the recipes that we use. For Kevin and Lee, the food that we cook is more than just fuel for our bodies, it is the history of their family. The Madras is particularly important to them as it is derived from their grandmother's recipe and was often cooked for them by Rafi herself. Kevin was reminiscing this morning about how his mother loved this dish, and how important each part of the cooking process is to recreating the meals that they enjoyed together, and it seemed only fair to share his tips with you...
- Temper your spices: place the pack in a hot dry pan (no oil) for 1-2 minutes before adding the water. This will allow the mustard and nigella seeds to release their full flavour and will add layers to this curry that you never knew existed.
- Although our packs already contain garlic, adding a fresh clove will spice things up in the kitchen.
- Use good quality chopped tomatoes. Cheap tomatoes will be watery and lack flavour.
- If you want a really rich sauce, go one step further and swap your tin of chopped tomatoes for good quality passata.
- Add lemon juice. This will give your curry a sharp element that will really bring out the sweet tones hidden in the gravy.
- Slow cook your Madras. By letting the sauce further reduce before adding ingredients, you will help intensify the dish.
- Coriander is King; garnishing with plenty of Coriander helps freshen up this dish.
- Serve a side dish of yoghurt. Kevin says, "Don't add the yoghurt to the Madras itself, as it will split almost instantly, but eat it alongside as it will be fresh and tart. I never eat a Madras without yoghurt, it's an absolute must for me.
So there you have it! Eight ways to improve an already magnificent Madras! Let me know if you have any tips for us?