Madras from scratch without base gravy 🌶️🌶️🌶️ (version 2) (British Indian Restaurant / BIR Style)

Made from scratch with the use of fresh green chillies, chilli powder and onions, a favourite among madras lovers
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Ingredients
3 tablespoons of vegetable oil
a 2 inch piece of cassia bark cinnamon stick
2 green cardamom pods
1 black cardamom pods
1 medium-large red or white onion blended or grated very fine
2 sliced green chillies
1 tablespoon of ginger garlic paste
3 tablespoons of tomato paste watered down with 9 tablespoons of water
1/2 a teaspoon of fenugreek leaves or kasoori methi
2 teaspoons of mix powder or curry powder
2 teaspoons of hot chilli powder
1 teaspoon of coriander powder
3/4 of a teaspoon of garam masala
3/4 of a teaspoon of cumin powder
1/4 of a teaspoon of turmeric powder
1/4 of a teaspoon of salt
1 teaspoon of tamarind paste
6-8 pieces meat, vegetables, paneer or tofu, I'm using chicken tikka
250 ml of heated up water
1/4 cup of fresh chopped coriander
Method
1. heat a pan on medium and add the oil. when hot add the cassia bark, green cardamoms and black cardamom and stir through for 30 seconds until they start to sizzle. the black cardamom will add a fantastic smoky flavour to the dish
2. add in the onion, stir through and fry gently until the onion softens and begins to slightly brown and caramelise this may take about 6 minutes if you've chopped or grated your onions finely, around 2 minutes if you've blended your onions in a food processor first
3. add in the fresh chillies as well as the ginger and garlic and fry for 1 minute until the bitter smell from the garlic reduces
4. now add the tomato puree and fenugreek and mix through.
5. add in the mix powder, chilli powder, coriander powder, garam masala, cumin powder turmeric and salt to taste. mix well add a splash of base to loosen things up and allow to fry for a minute or 2 stirring every now and then to allow the spices to infuse. This will create your madras paste and will allow the spices to fry without burning
6. turn the heat up to max and add in 1/2 of the water and mix through well. allow to reduce for a minute or two then add the rest before removing the cassia bark and all three coriander pods
7. stir in the tamarind paste, I water mine down slightly so it mixes easier
8. add your choice of protein, coat and allow to reduce until the sauce is the consistency you require and the meat is cooked through. you only need to stir if it looks like it's going to stick or burn
9. add the fresh chopped coriander, stir through and serve
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[@TheCurryKid]

If you like the video please help by clicking the LIKE button, commenting and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh

[@pinkiethesniper6630]

I made this twice. I like to add the thinly chopped onions along with the garlic and rice, cook until a little brown, then add spices and cook for 2-3 minutes adding some water so it doesn't burn, then 2 thinly chopped tomatoes and about 1 tablespoon of tomato puree with some water. then i use a hand blender to make it in to a smooth paste and remove all the chunky bits of onion and tomato, then cook and add coconut milk instead of water, add the meat last along with coriander leaves and leave to boil until cooked, then let it cool for about 3 hours (longer=better)

[@TheCurryKid]

this sounds awesome, thanks for the ideas I'll give it a go

[@pinkiethesniper6630]

@@TheCurryKid i accidentally said rice, dont put the rice in the curry lol xD

[@TheCurryKid]

😂

[@williamosirian4506]

Cant wait to get the readys together and make this. It's great to see someone finally give BIR Indian recipes without the base gravy. Something more channels need to take note of. Well done Josh. Hope you are keeping well buddy!

[@TheCurryKid]

My pleasure, loads more to come 😊

[@richardhewer335]

Yes William I agree, no point doing base gravy nor pre cooked meat (which ends up dry and tough) when you can do it so easily at home and takes only a few minutes more than the takeaway shops require.

[@spursp2321]

@@richardhewer335 base gravy deffo works better than without

[@jenks114]

One of the most detailed recipes that I've come across (I really appreciate the times given). Subbed. Thank you!

[@TheCurryKid]

Awesome, thank you!

[@stuartf2946]

Hi Josh. Very nice indeed, this is right up my alley and will, as usual be cooking this tomorrow. Thanks. Stuart

[@TheCurryKid]

Fantastic, thanks Stuart. I love this one as you still get all the flavours even if you really reduce the chilli powder. Must admit I only use 1-2 tsp :)

[@JohnnyEars07]

Such a great curry Josh! This is my go-to curry in a hurry. Keep up the good work.

[@TheCurryKid]

Thank you, appreciated. If you like that one it may be worth giving my latest one a go. Similar heat with a smoked flavour. My current favourite :) kzbin.info/www/bejne/e5qpkmp8hqZlZtU

[@fatboyshortarms]

Absolutely amazing vid thanks .

[@TheCurryKid]

thanks so much, always appreciated

[@thejellokats8338]

Yeah man! Nice work!

[@TheCurryKid]

Appreciate it, thanks so much :)

[@francescal8796]

Came across this recipe yesterday and decided to try it as it was easy .....absolutely delicious ill definately be cooking this again thanks for sharing

[@TheCurryKid]

Thanks so much for trying, glad you enjoyed :)

[@jippyjester]

Just found this late at night and it's really well done (video and recipes). Base gravy is a pain in the bum so these are excellent for curry lovers like me wanting to get a taste of the restaurant versions without the hassle 😊😊😛

[@TheCurryKid]

glad it helps, loads more on the site and at thecurrykid.co.uk/category/from-scratch/ if it helps

[@abidakhanom4934]

I just like the way you cook not make a mess at all, you are better than a professional cook ,

[@TheCurryKid]

Thanks so much, appreciate the support :)

[@Markkilleen.]

Great looking curry, going to try this next week.

[@TheCurryKid]

Thanks Mark, hope you enjoy

[@seriousarabic1036]

Great video, thanks !

[@TheCurryKid]

Many thanks. Appreciated

[@francesmunro9666]

Wow josh missed that one glad I saw it I be making that cheers josh x👍👍👍👍

[@TheCurryKid]

Hope you enjoy :)

[@richgarland6170]

Looks amazing Josh , nice one pal thank you for sharing 👍👍

[@TheCurryKid]

Many thanks, currently working on a new madras, getting there slowly :) 👍

[@richgarland6170]

@@TheCurryKid More than welcome , great job !! You clearly have a talent & good understanding of different spices . I’m Bristol born and raised now living in Australia ( traveled extensively through India ) yet shamefully never mastered curry cooking . Looking forward to seeing the “ newer version “ nice one mate

[@barbarabrown992]

Came across your videos and you explain very well thankyou for sharing 😊

[@TheCurryKid]

You’re welcome 😊

[@sharonali4912]

Looks delicious 😋 can’t wait to try this recipe ❤️‍🔥

[@TheCurryKid]

Hope you enjoy

[@ditismijnnaampje]

My man, this is perfect!

[@TheCurryKid]

awesome, thanks so much. New one just being edited which I hope will be a success

[@daveneaverson7970]

Well I’ve surpassed myself and so have you Josh!!! I’ve just made the doubles up recipe you sent me just with a tsp of Mr naga and it’s awesome👏🏻👏🏻👏🏻 Thank you keep up the great recipes and videos they are so easy

[@TheCurryKid]

Fantastic, great to hear, glad it helped :) Naga should go in everything, I have it in my school wraps :)

[@daveneaverson7970]

@@TheCurryKid 🤣🤣🤣 Excellent and thanks again buddy

[@peterthornton2396]

Congrats on 7k 😉

[@TheCurryKid]

Thanks so much Peter, really appreciated 😁

[@taono]

great video josh, i personally love a madras, i live in Bradford west Yorkshire and I can tell you now none absolutely no base gravy is ever used in traditional home cooked recipes, all done over time with fresh ingredients, including fresh ginger and fresh garlic, i know this as an Asian friend of ours has cooked in my kitchen and showed me the ropes as it were, there is a technique to everything and one i try to learn is making chapati and i struggle to get the round shape, she however made it look so simple and easy, keep up the great videos young man.

[@TheCurryKid]

really appreciate the comments. I do prefer fresh ginger and garlic but the homemade garlic ginger paste has been really useful to stop the fresh stuff I had going off. Hope you enjoy some of the other videos as well.

[@Pooja8574]

Kudos to the efforts amazing 👏👏👏

[@TheCurryKid]

Thank you so much 😀

[@Pooja8574]

Kudos for all the efforts amazing 👏👏👏👏

[@TheCurryKid]

Thank you 🙌

[@ptp2965]

Mouth watering 👏👏

[@TheCurryKid]

Thanks a lot 😊

[@truguru7410]

Great work Josh.. 🙏 Keep it up.. Great curries man.. 😎 Me and my mate at our engineering college discuss your videos n recipees more than our class work 😉

[@TheCurryKid]

lol, fantastic to hear. Enjoy college (or talking about curries) :)

[@firmbutton6485]

Well prepared video lad.

[@TheCurryKid]

many thanks, appreciated :)

[@duncanmit5307]

💜💜💜💜👍👍👍👍👍👍. Many thanks

[@TheCurryKid]

More than welcome

[@roberthayes9842]

Excellent recipe

[@TheCurryKid]

Many thanks Robert, appreciated

[@Gary-vx7gp]

This looks good, iv not tried any of your curries yet. This will be my first, tomorrow night.

[@TheCurryKid]

Thanks, really appreciated, loads to choose from and more on my website that are not here yet thecurrykid.co.uk/

[@samanthaflattery3042]

Definitely follow The Curry Kid. Banging recipes, easy to follow and absolutely delicious, exactly the same as the restaurant's

[@macanders1888]

Tried last night .Lovely

[@TheCurryKid]

Glad you liked it, thanks for trying

[@yourgay3226]

Bootiful again kid 👍👍👍

[@TheCurryKid]

Thanks, always appreciated

[@petebellmusic]

Just discovered your channel today. This is a very clear tutorial thank you. What veg would you recommend for a veggie version?

[@TheCurryKid]

Many thanks, I would personally add things like potato, peppers, cauliflower but I’ve recently been having meat free Dhansak if you’ve not thought of that as the lentils can replace the meat completely if it helps thecurrykid.co.uk/recipe/dhansak-made-with-base-gravy/

[@petebellmusic]

@@TheCurryKid Thank you! Will give it a go next time

[@barbarabrown992]

Made this recipe tastes awesome ❤

[@TheCurryKid]

Glad you liked it, thanks so much for giving it a try :)

[@barbarabrown992]

@@TheCurryKid your welcome will be trying other recipes too thankyou for sharing your video's very clear and informative 😋😋

[@TheCurryKid]

Appreciated, thanks so much

[@chaitanyasharma2320]

Really appreciate your work. Try to make old Delhi style butter chicken, it is not too spicy and taste really good with naan or rumali roti

[@TheCurryKid]

Sure, sounds great 😊 I have made a UK version but would love to work on some more authentic dishes like that. Is it something you have the instructions for, I would of course credit you in the video?

[@ollielewis7841]

Where’s your pan from bro? Love the vids. Keep grinding

[@TheCurryKid]

Thanks so much, really appreciated. These are the pans I'm currently using amzn.to/3lKI0cZ although the one in that video is this one amzn.to/39uns2s

[@benj597]

Wow , I need to marry someone who cooks this well !

[@TheCurryKid]

😂

[@michaelfoley906]

Damn, that is literally making my.mouth water. Might try a veggie version tomorrow, though I'm missing some ingredients.

[@TheCurryKid]

Hi Michael, I do have another version at kzbin.infosearch?query=madras if it helps with less in?

[@michaelfoley906]

@@TheCurryKid Ah, lovely thanks for the reply. Curry night tonight so I'll give it a go!

[@TheCurryKid]

sure, no worries :)

[@michaelfoley906]

@@TheCurryKid I tried it last night with mushrooms being the 'meat'. I actually raided a pack of mulled wine spices for some of the dried ingredients! It was probably the best curry I've ever made myself. Really good recipe.

[@TheCurryKid]

fantastic to hear and a great spice source idea :) What's your next dish ?

[@christophersouthern3141]

Gave this one a go yesterday young man, it was top draw. great curry, well done.

[@TheCurryKid]

Thanks, so glad you enjoyed it. Loads more to come. Any specific dish you are after? If it's not on the to-do list I can add it.

[@christophersouthern3141]

@@TheCurryKid I've been making BIR style curries for a long time now, but would like to get more in to "made from scratch" recipes like your Madras.

[@TheCurryKid]

great to hear. There are possibly more on my main website thecurrykid.co.uk/ as I put them there once I'm happy with them and then sort the filming out when possible, hope they help. Vindaloo from scratch this week :) thecurrykid.co.uk/recipe/vindaloo-the-king-of-curries-made-from-scratch/

[@christophersouthern3141]

@@TheCurryKid that's great, I already checked out your other vids and will give the Rogan josh a bash tonight. went and picked up some cashew nuts this afternoon : )

[@TheCurryKid]

@@christophersouthern3141 great choice :)

[@bluestaffy5101]

i’ve tried and failed to make curry like my takeaway for years. well now i can !! thanks josh for this amazing authentic recipe

[@TheCurryKid]

Fantastic, great to hear 😀

[@daveneaverson7970]

Hi Josh any tips on doubling this up please? I’m having a crack at this on Tuesday any of your great advice would be greatly appreciated. Thanks in advance

[@TheCurryKid]

Hi Dave, for 2 you can mostly get away with doubling most recipes but here is what I would do. Just make sure the water is boiling. I also normally microwave the tomato puree once mixed with water for 30 seconds so it's also warm/hot. This stops the spices ending up getting boiled and helps keep the heat in the pan to caramelise easier. 5 tablespoons of vegetable oil a 3 inch piece of cassia bark / cinnamon stick 3 green cardamom pods 1 large white onion blended or grated very fine 3 sliced green chillies 2 tablespoon of ginger garlic paste 6 tablespoons of tomato paste watered down with around 10 tablespoons of water 3/4 a teaspoon of fenugreek leaves or kasoori methi 1 tablespoon of mix powder or curry powder 3-5 teaspoons of hot chilli powder (not sure how hot you like it and each chilli brand has different heats but you'll probably know your levels) 1.5 teaspoons of coriander powder 1 teaspoon of garam masala 1.25 teaspoon of cumin powder 1/2 of a teaspoon of turmeric powder 1/2 of a teaspoon of salt 1.5 teaspoons of tamarind paste meat, vegetables, paneer or tofu, I'm using chicken tikka 400 ml of boiling water 1/2 cup of fresh chopped coriander Hope it helps, Josh

[@daveneaverson7970]

@@TheCurryKid Hi Josh that’s awesome matey and thank you for such a speedy reply as always. Keep up the great communication and awesome recipes 💪🏻 Thanks again

[@skullz6666]

Hi Josh, where did you get that red spatula from? Cheers.

[@TheCurryKid]

Hi, that one is from Denby but there are loads very similar here if it helps amzn.to/3xto4kW

[@dougsbir]

How do you make your mux powder please? Great video 👍

[@TheCurryKid]

Many thanks, video here kzbin.info/www/bejne/i6raZ52prJx2iMk :)

[@Md75897]

Hi Josh, what garlic ginger do you use? Thanks

[@TheCurryKid]

Hi, this was my first one which is what restaurants would use: 300 grams or 2 cups of peeled garlic cloves 150 grams or 1 cup of fresh peeled ginger 125 ml or 1/2 cup of oil Small pile of fresh, chopped coriander stalks (optional) 1. Peel all the garlic, there is no need to chop. 2. Peel and chop the ginger into 1" chunks. 3. Add the garlic, ginger, oil and coriander stalks to a blender. Blend for 10 seconds or pulse until the mixture looks like a frozen milkshake consistency. 4. Store refrigerated for up to a week or transfer to ice cube trays to freeze. Once frozen push out and keep frozen in a Ziplock bag for up to 6 months. nowadays though I simple blend them individually (garlic and oil / ginger and oil) so I can use them in all other recipes as well such as bolognaise etc (which is why in my newer videos you see a couple of garlic cubes and a ginger cube going in) :)

[@Md75897]

@@TheCurryKid thanks, I'm using shop bought ginger garlic paste at the moment and I'm finding my curries a bit grainy, I'm frying the spices for long enough and not burning them so I think it must be the ginger garlic paste I am using

[@TheCurryKid]

I have tried that in the past but thought it was very salty and had a chemical taste. Lots of people like this stuff from the supermarket, it’s just the garlic or ginger, no chemicals and each block from memory was about 1 tablespoon groceries.asda.com/product/asian-frozen/taj-crushed-garlic/26059076

[@Red_Snappa]

Hi Josh - Have you ever done (or heard of) a Chicken Capsila? I've got a recipe for it with Base Gravy but would like to do it without too...👍

[@TheCurryKid]

Hi, not one I've heard of before I'm afraid. If you fancy sending over the recipe I'll give it a try and then work out a from scratch version if it helps?

[@Red_Snappa]

@@TheCurryKid ....."send it over"??

[@TheCurryKid]

If you have a photo or the recipe you could email it over. [e-mail]

[@richardhewer335]

Excellent recipe. Tip- puncture/jab aggressively the whole chicken breast with a fork as many times as you like (before chopping breast into pieces) - this makes for super tender chicken and the sauce penetrates and flavours right through the meat. Also - add plenty of coconut powder/flour to this dish or coconut milk in place of half of that water and you've basically transformed the madras dish into a ceylon dish. You're welcome 👍

[@TheCurryKid]

Fantastic tips, I’ll try the meat one. Thanks for your support

[@richardhewer335]

@@TheCurryKid thickest end of chicken breast requires most attention... Get 'aggressive' with it... Hold your fork in your clenched fist with pointy end down and jab like mad!.. The whole way through!!... Works wonders and you'll never not do this once you've tried it 👍

[@TheCurryKid]

Many thanks Richard, appreciated

[@eddyarundale1566]

👋🏻

[@TheCurryKid]

thanks so much Eddy

[@nickholding8074]

Hi. What is mix powder please?

[@TheCurryKid]

Hi Nick, all the info here, hope it helps kzbin.info/www/bejne/i6raZ52prJx2iMk

[@user-fk8rb8ue5h]

Does it taste a lot different this way rather than using base gravy?

[@TheCurryKid]

No it taste exactly the same they just take slightly longer to cook. If I purée the onions you’re probably only looking at a couple of minutes more than base gravy cooking time if you just chop them small you need to take longer to gently soften and caramelise them first that’s what takes the time

[@user-fk8rb8ue5h]

@@TheCurryKid Thanks for that. I enjoy your videos. Really good and not too complicated.

[@TheCurryKid]

Thanks Dennis. all my "from scratch" should taste just the same as my base gravy ones. I've just started to blend the onions in a food processor first as that way it only takes a couple of minutes more than using base gravy. Finely chipped onions take a little care so soften first which takes the time :) Enjoy, lots more to come

[@abidakhanom4934]

Hello, why was your garlic and ginger green?

[@TheCurryKid]

I chuck in coriander stalks sometimes 😀

[@abidakhanom4934]

@@TheCurryKid okay thanks

[@rach6534]

How many does this serve

[@TheCurryKid]

Hi, this is for 1. If you want to upscale check out my website www.thecurrykid.co.uk where it has a scaler that works out the exact ratios

[@bryn3652]

I think the onion 's need a lot more cooking to get a really good flavour

[@TheCurryKid]

yep, it's a very old video that I did when I started out, needs a refilm :)

[@TNToncourt]

Serving it on a nice plate at the end would've been better

[@TheCurryKid]

agreed, this was years ago but new videos are going to be styled differently now :)

[@stuartf2946]

I forgot to say Josh. We have sent you an email.

[@TheCurryKid]

Thanks Stuart, just out of lessons (half term next week, yaay) so I'll log in and have a look. Hope you're all good :)

[@briantodd5851]

Just made this with chicken tika. WOW. What a fantastic recipe Josh. 👍🏻

[@TheCurryKid]

Fantastic, glad you liked it :)