Venison madras
Use a shop-bought curry paste for this madras, or try making it with our recipe. Using venison makes the dish extra-special, but lamb or beef work well too
Tom Kerridge’s madras curry paste
Makes enough for 3 curries
Easy
Prep:
Cook:
Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead
Skip to ingredients
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- 3 tbsp cuminseeds
- 3 tbsp coriander seeds
- 1 star anise
- 1⁄2 tsp chilli powder
- 4 tbsp garam masala
- 4 black peppercorns
- 1 tbsp ground turmeric
- 1 tsp tamarind paste
- 1 tbsp malt vinegar
- 1⁄2 cinnamon stickbroken in half
- 1 green chillisliced
- 1 bunch corianderchopped
- 200g roasted peppersfrom a jar
Nutrition: per serving
- kcal17
- fat1g
- saturates0g
- carbs1g
- sugars0.1g
- fibre1g
- protein1g
- salt0.02g
Method
step 1
Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.
