Madras Curry Sauce

This fiery Madras curry sauce brings the authentic heat and tangy flavors of South India straight to your kitchen. Packed with aromatic spices, Kashmiri chillies, and bird's eye peppers, this isn't for the faint-hearted. The perfect balance of heat, tang, and subtle sweetness makes this a restaurant-quality curry that will transform any protein or vegetables into a memorable meal.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 95kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

2 tbsp rapeseed canola oil
2 dried Kashmiri chillies
2 green cardamom pods
1½ tbsp garlic and ginger paste
2 green bird's eye chillies
2 tsp ground cumin
½ tsp ground coriander
¼ tsp turmeric
1 tbsp Kashmiri chilli powder
1 tbsp mixed curry powder
70 ml tomato puree
300 ml base sauce
1 tbsp smooth mango chutney or lime pickle
Juice of ½ lime
½ tsp garam masala
Salt to taste
1 tbsp fresh coriander chopped (for garnish)

Instructions

Heat oil in a pan over medium heat; add dried Kashmiri chillies and cardamom pods, fry briefly for 30 seconds until fragrant.
Add garlic and ginger paste; cook for 1-2 minutes until fragrant and lightly golden.
Stir in bird's eye chillies, ground cumin, ground coriander, turmeric, Kashmiri chilli powder, and mixed curry powder; cook for 1 minute, stirring constantly.
Mix in tomato puree and base sauce; bring to a simmer and cook for 5-7 minutes, stirring occasionally.
Stir in mango chutney or lime pickle, lime juice, garam masala, and salt to taste; cook for 2 minutes more.
Remove from heat and garnish with fresh chopped coriander before serving.

Notes

Substitute dried Kashmiri chillies with regular dried red chillies if unavailable, but reduce quantity by half as they're spicier

Base sauce can be made from onions, garlic, ginger, and tomatoes blended smooth, or use store-bought curry base

Adjust heat level by removing seeds from bird's eye chillies or reducing the quantity

Lime pickle adds more intensity than mango chutney - choose based on your heat preference

Make ahead and refrigerate for up to 3 days; flavors improve overnight

Freeze sauce for up to 3 months in portion-sized containers

Add your choice of protein (chicken, lamb, or paneer) in step 4 and cook until tender

Nutrition