Madras curry

Madras curry sauce

Alternative names	Madras sauce, Madras curry
Type	Curry
Place of origin	India
Created by	Anglo-Indian cuisine
Serving temperature	Hot
Main ingredients	Curry powder

Madras curry is a curry made with a sauce of onions and tomatoes, made spicy hot with chili pepper and a curry powder made from a mixture of other spices. The dish was invented in Anglo-Indian cuisine; the name is unknown in Indian cuisine.

Origins

Madras curry gets its name from the city of Madras (now Chennai) at the time of the British Raj; the name is not used in Indian cuisine. The name and the dish were invented in Anglo-Indian cuisine for a simplified spicy sauce made using curry powder, tomatoes, and onions.[1] The name denotes a generalised hot curry.[2]

Variations

There are many variations on Madras curry.[3][4] For example, the television chef James Martin makes his curry powder using black pepper, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mustard seed, and turmeric, while his sauce contains fresh bay leaves, chilli pods, garlic, ginger, onion, tamarind, and tomato.[3]

References

1. Collingham 2006, pp. 118–125, 140.
2. "History of Curry". Surrey County Council, England. Archived from the original on 23 September 2008. Retrieved 24 September 2011.
3. Martin, James (2007). "Lamb Madras with chapatis". BBC. Retrieved 16 August 2020.
4. "Madras Lamb Curry - Mutton Madras". Archived from the original on 3 November 2008. Retrieved 24 September 2011.

Sources

• Collingham, Lizzie (2006) [2005 (Chatto & Windus)]. Curry: A Tale of Cooks and Conquerors. London: Vintage Books. ISBN 978-0-099-43786-4.