In the course of exploring new cookery there are always a fair share of pitfalls as well as pleasant surprises. In my endeavors to expand my repertoire of Indian curry recipes, on of those surprises was my discovery of a tomato-based madras curry recipe. Some curry recipes I just can’t seem to make taste right no matter what I do. This recipe what a flavor revelation the first time I tried it!

So, why was the Madras recipe so surprising to me? On the one hand, whenever I try a new recipe, the results, be they good or bad, end up being a surprise to some extent. What came as the greatest surprise, however, with the Madras Curry is that it had not creaming ingredients whatsoever.

Everyone has their particular preferences when it comes to varies segments of cuisine. When faced with the choice of curries, especially on a restaurant menu, I scan the descriptions for any mention of creaminess. Yogurt, cream, coconut milk… all acceptable and welcome forms of creamy curry. The madras recipe has none of these, and yet quickly jumped to to the upper echelon of my curry repertoire.

I typically make this madras curry with beef, but lamb, chicken, chickpeas, tofu or vegetables would all be acceptable substitutes. When made with meat, I suggest starting this dish early in the day and simmering for many hours on low heat (or use a slow cooker, if you have one) so that the meat is thoroughly stewed and falls apart easily. Discounting stewing time, this recipe is very fast an easy, as it does not require any

INDIAN MADRAS CURRY

Saute the onions, ginger, garlic and spices in the oil or butter for five minutes. Add meat, tofu or vegetables and cook for another minute or two. Add tomatoes and tomato paste. Simmer a few hours, if using meat, or until desired doneness. For tofu or vegetables, heat through. Garnish with cilantro leaves and serve.