Latasha’s Kitchen Madras Curry Paste is a spicy and versatile South Indian curry paste which can be used to make curries, stir fries and marinades.
Ingredients (Serves 4-6)
- 1 kg chunky gravy beef
- ½ jar Latasha’s Kitchen Madras Curry Paste
- 5 cm cinnamon stick
- 2 dry red chillies, broken in ½
- 1 brown onion crushed
- 2 sprigs curry leaves, torn
- 1 tomato, diced
- Water as required
- Salt to taste
- 1 red chilli, split
- Juice of ½ small lemon
- Bunch of fresh coriander leaves
- 1 red chilli – sliced
- In a pot, add oil and when hot add cinnamon stick, curry leaves, dry chillies and crushed onions. Cook until onions are very soft on moderate heat then add in diced tomatoes. Cook for two minutes then add Latasha’s Kitchen Madras Curry Paste, ½ cup water and cook for 5 minutes. Add beef, salt and red chilli to the pot. Fry in the spice mixture on fairly high heat until the meat is browned and no longer pink, approx. 10 minutes.
- At this point add enough water to just cover the meat and bring to a quick boil. Then simmer, with lid on and cook until it’s tender approx. 2 hours or until the oil starts to float to the top.
- Garnish with fresh coriander leaves.
HOW WE MAKE OUR MADRAS CURRY PASTE
The concentrated paste used in the recipe above can be purchased from all good stockists or online. Here’s the how we make if for you in our kitchen using only the best fresh and imported ingredients and slow cooking them to perfection;
As with many of our pastes, the process starts the night before; this time by soaking the fenugreek seeds and toasting the coconut.
When we arrive back in the kitchen the next morning to commence, we are greeted by our delivery of fresh ingredients from the markets; enormous amounts of ingredients including fresh Australian brown onions, spring onions, tomatoes, coriander, shredded Australian grown Buderim ginger, garlic and curry leaves.
Once the ingredients are ready, a large pot is added to the stove and oil is added. Fenugreek seeds and toasted coconut are then added together, releasing a complex layer of aromas.
Ground dried chilli paste, fresh tomatoes, green chillies and whole fresh coriander are added alongside Latasha’s formulated garam masala for Madras (this contains 20 other pure ground spices painstakingly measured out). The flavours develop quickly and when the smell is pungent enough, coconut cream, lemon juice and vinegar are added.
The pot is turned down and left to cook slowly but is mixed well to ensure no air pockets develop. Latasha tastes the paste regularly and once perfect, it is turned off and bottled.