The Madras curry gets its name from the Southern Indian spice blend which originates from the City of Madras (modern Chennai). The hot temperatures of Southern India are ideal for chilli growing which is why this dish is usually spicy.
Ginger, garlic, green chillies, fresh curry leaves, dried chillies, mustard seed, freshly ground spices and a separate pack of extra hot chilli powder (allergens in bold)
You’ll also need…
1 onion, 2 fresh tomatoes OR half a can and 400-500g meat (or for a veggie suggestion 3 waxy potatoes, 1 carrot and a handful of peas)
Things you may already have…
1-2 tbsp oil, 1 tsp salt and sugar (optional)