Fiery Madras Vegetable Curry
2 tbsp vegetable oil
2 onions, finely chopped
1 tbsp grated ginger
2 large garlic cloves, crushed
2 or more chopped chillies
2 tbsp Spice Fusion Madras Curry Blend
3 cups diced vegetables (I used Lebanese eggplant, sweet potato, potato, sugar snap peas and spinach.)
2 large tomatoes, peeled* and chopped
Vegetable or chicken stock
Salt and cracked pepper to taste
2 tsp Spice Fusion Garam Masala
Zest of half a lemon
- Saute onions, garlic and ginger in hot oil until onion is transparent.
- Add Madras curry blend and stir constantly for 30 seconds.
- Add chillies, potatoes and sweet potato and combine well.
- Stir in the tomatoes and add enough stock to barely cover vegetables.
- Bring to the boil, then simmer for 5 minutes.
- Add eggplant and sugar snap peas and cook for another 8 minutes.
- Season with salt and pepper to taste.
- Add spinach, lemon zest and garam masala; stir well and cook for 5 minutes longer or until spinach has wilted and all vegetables are cooked through.
- Serve with rice with coriander leaves sprinkled over the top.
Madras Beef Curry
3 tsp Spice Fusion Madras Curry Blend
2-3 tbsp white vinegar
500 g chuck steak, blade steak or similar, trimmed and cut into 2 cm cubes
1 tbsp vegetable oil or ghee
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
1 cup tomato pieces
1 cup beef stock or water
- Add vinegar to Madras Curry Blend.
- Stir well to make a paste.
- Heat oil in large saucepan, add onion, ginger and garlic and cook 5 minutes or until onion is golden.
- Add curry paste and stir for one minute or until fragrant.
- Add meat and cook, stirring, until well coated with curry paste.
- Finally, add tomato paste and stock. (Stock should just cover meat).
- Reduce heat and simmer, covered, for about an hour, stirring occasionally, and then uncovered for 15 minutes or until meat is tender and the sauce has thickened.
- Garnish with chopped coriander leaves.
Layered Cottage Pie
tbsp vegetable oil
500 g beef mince
1 large clove garlic, finely chopped
1 onion, finely chopped
1 tbsp Spice Fusion Madras Curry Blend
2 tbsp tomato paste
½ cup tomato pieces
Salt and pepper to taste
1 cup chopped parsley
3 cups mashed potato
2 tbsp butter
- Heat oil in heavy based saucepan, add onion and garlic and saute until onion is translucent.
- Add Madras curry blend; stir for a few seconds, then add mince, breaking it up with a fork and stirring occasionally until it is no longer pink.
- Stir in tomato pieces and paste; lower heat and simmer for about 20 minutes.
- Check seasoning and add salt and pepper to taste.
- Add half of the meat to a casserole dish, cover with half of the mashed potato.
- Sprinkle over half of the chopped parsley, then more meat sauce and another layer of mashed potato. Sprinkle final layer with remaining chopped parsley, bread crumbs and a few knobs of butter.
- Bake in a moderate oven for about 20
minutes until heated through and golden brown.
500 g chicken mince
1½ tbsp Spice Fusion Madras Curry Blend
2 spring onions, chopped
1 egg, lightly beaten
½ cup breadcrumbs
½ cup chopped coriander or Italian parsley
salt and pepper to taste
extra virgin olive oil spray
- Combine mince, Madras Curry Blend, onion, egg, coriander (or parsley), breadcrumbs and salt and pepper in a bowl.
- Using clean hands, shape mixture into four 3cm thick patties.
- Place on a plate, cover and refrigerate for 20 minutes.
- Lightly spray patties with oil and cook in a frying pan for 5 minutes each side or until cooked through.