Discussion
jeoff82 said:
Anyone got a good recipe, and where can I buy Ghee?
I have a few good Madras recipies, but I have never done them with prawns, only beef/lamb, so don't know how suited they would be.Ghee - Indian Grocers, or the bigger Sainsbury's/Tesco's/Morrisions that have a regional world food section, or speciality food section. Comes in 500g or 1kg round metal tins.
nevertheless.To make it properly using fresh ingredients, then
Heat some ghee, a lot more of it that you think.
When it's hot then add some chilli powder, turmeric, cumin, corriander and garam masala, once that's sizzling then add about eight chopped up onions. I'd probably also throw in some ground ginger and cardamom too.
Leave to simmer for four hours.
Add prawns, the frozen cooked ones, once they're warmed through it's ready to eat. The heat element of a madrass comes from the chilli and cumin in it. You may need a few goes to get this right. If you're doing a lamb or beef madrass, then add the meat in at the start, for chicken add it in with an hour to go.
Most curries benefit from being left overnight to absorb all the flavours but I wouldn't do that with fish.
Heat some ghee, a lot more of it that you think.
When it's hot then add some chilli powder, turmeric, cumin, corriander and garam masala, once that's sizzling then add about eight chopped up onions. I'd probably also throw in some ground ginger and cardamom too.
Leave to simmer for four hours.
Add prawns, the frozen cooked ones, once they're warmed through it's ready to eat. The heat element of a madrass comes from the chilli and cumin in it. You may need a few goes to get this right. If you're doing a lamb or beef madrass, then add the meat in at the start, for chicken add it in with an hour to go.
Most curries benefit from being left overnight to absorb all the flavours but I wouldn't do that with fish.
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