Curry Powder Medium Madras
This Hemphill family recipe has been a favourite of cooks for over 55 years.
Other Common Names
Add extra chilli to make a Durban Curry
Description & Use
Herbie’s Spices Medium Curry Powder is a classic Madras-style of Indian Curry with a mid-range heat level. This curry is suitable for all recipes that simply state to “add x amount of curry powder”. The following recipe is one Herbie makes on Saturdays for Sunday night dinner.
Tip: To make a Durban Curry Powder, simply add 1 Tablespoon of Kashmiri Chilli Powder to 1 Tablespoon of Curry Powder Medium Madras. This is a hot, fiery-red South African curry.
Blended and packed in Australia from imported and local ingredients.
Nutrition table applies only to the curry powder.
Herbie’s Saturday Curry
2 Tbs Herbie’s Spices medium curry
2 Tbs oil 1 tbs Herbie’s Spices panch phora
1 onion chopped
500g beef, lamb or chicken cut into 2cm cubes
2 tsp lemon juice
400g can whole peeled tomatoes
2 tsp Herbie’s Spices garam masala
2 Tbs tomato paste
8 Herbie’s Spices curry leaves
Salt or Herbie’s Spices chaat masala to taste
- Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn.
- Add oil and make into a paste, add panch phora and stir until seeds start popping.
- Add onion, over a medium heat and stir for 2 minutes, do not overcook.
- Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices.
- Add lemon juice and tomatoes, roughly chopping tomatoes while stirring.
- Sprinkle Garam Masala over surface.
- Add tomato paste, curry leaves and salt, stir and turn off heat, cover pot and place in oven at 125 degrees C. for 2 hours.
- Allow to cool, store in fridge and heat and serve next day.
Watch this video made in 2011 with a younger Herbie, to see how easy it is to start your curry adventure
Coriander Seed, Cumin, Turmeric, Fenugreek Seed, Ginger, Cinnamon, Chilli, Pepper, Cloves