Madras Sauce

My flavour replication of my favourite ever Madras! Spicy, very garlicky tomato based sauce. Makes a big batch that can be frozen up before the Tarka step which is used to freshen up the flavour at the last minute!

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Step 1

Dice up the onion, carrot and celery, crush the garlic and mince the ginger and chillies

Step 2

Add the oil to the pan on medium heat and HALF of the whole spices for a minute before adding in all the diced onions

Step 3

Continue to cook on a medium low heat for 15 minutes until the onions start to caramelise before adding the carrot and celery for 5 minutes

Step 4

Add the garlic ginger and chilli and curry leaves for a few minutes and then the ground spices for 2 minutes followed by the tomato puree and grate in all the tomatoes to cook off for 5 mins before adding red wine, stock, quartered lemons, bashed lemongrass, vinegar, bay leaves and honey and simmer for 2 hours before removing the lemon bay leaves and lemongrass and blitz it too smooth

Step 5

Adjust the flavour with more salt, honey, and vinegar if necessary

Step 6

Melt the butter over low heat and add the rest of the whole spices and cook off for 3-4 minutes then strain off the whole spices and add garlic, chillies, and curry leaves increasing the heat to medium

Step 7

Cook for 3 minutes before tipping over the top of the madras saliva and its good to go!