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| Madras Curry Sauce - The Curry Sauce Company Click image to enlarge

| Madras Curry Sauce - The Curry Sauce Company

| Madras Curry Sauce - The Curry Sauce Company

(Ref: CPS169)

Price: 3.95





Very sorry - this item is currently out of stock.
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475g

Serves 3-4 people

Heat rating: Hot

The Curry Sauce Co produces a range of delicious curry sauces so you can enjoy restaurant quality meals in the comfort of your own home, with the bare minimum of preparation.

Curry Sauce Co Madras Sauce: a curry with rare texture and a heat that creeps up on you. This traditional favourite can be served with beef or prawns as an alternative to chicken and lamb. You can use this sauce to make delicious Madras, Vindaloo, Sizzling Steak and Egg Dom curries.

To make Lamb Madras:

• Stir fry 500g pre-cooked cubed lamb or 500g raw cubed chicken breast in a little oil for 2-3 minutes.

• Shake the Madras sauce well, add to the pan and simmer until the lamb is tender and hot or the chicken is thoroughly cooked.

• To serve, turn into a balti dish and garnish with fresh, chopped coriander leaves.

For Prawn Madras, heat the madras sauce then add the prawns and simmer gently for about 5 minutes until warmed through. Bulk out with additional prawns or tomato if deemed necessary. Do not overcook the prawns as they become rubbery. Turn into balti dish and garnish as above.

To make Sizzling Steak:

• Heat a little oil in a pan until very hot.

• Cut 500g rib eye steak into strips, add to the oil and cook for 2 minutes or until sealed.

• Shake the Madras sauce well, add to the pan with tomato quarters and simmer for 5 minutes.

• To serve, turn onto pre-heated sizzle platters and serve immediately, garnished with chopped, fresh coriander leaves and onion slices.

To make Vindaloo:

• Stir fry 500g cubed chicken breast or 500g pre-cooked cubed lamb in a little oil for 2 to 3 minutes..

• Add 1 chopped red birds eye chilli, 1 chopped green chilli, and ½ tsp chilli powder and stir fry for 2 minutes. Reduce the heat to avoid burning the spices.

• Shake the Madras sauce well and add 200g to a pan and simmer gently.

• Place each burger in a sesame seed bun and drizzle with the heated Madras sauce.

• Serve with fried onion rings, salad garnish and mango or lime chutney.
Ingredients: Onions, Water, Rapeseed Oil, Tomatoes, Tomato Puree, Green Peppers, Red Peppers, Garlic Puree, Ginger Puree, Curry Powder (Coriander, Turmeric, Cumin, Fenugreek, Mustard, Salt, Caraway, Paprika, Ginger, Cardamom, Celery, Chilli, Cloves), Sugar, Jalapeno Purée, Coriander, Salt, Vegetable Bouillon (Salt, Yeast Extract, Potato Starch, Hydrogenated Sunflower Oil, Celery, Onions, Lactose, Maltodextrin, Spices, Parsley), Ground Cumin, Paprika, Chilli Powder, Tamarind Concentrate, Lactic Acid, Lemon Juice Concentrate.

Gluten free and suitable for vegetarians.

Contains Dairy, Mustard and Celery (produced in an environment that uses Nuts).

Store out of direct sunlight in a cool, dry place. Once opened, refrigerate and use within 2 days. Suitable for freezing.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SA
    UK
Testimonial:

"Dear Spices of India, Once again, Perfect Job! I've already tasted the Besan Ladoo: they are Marvellous... See you soon!"

- Sandrine Lo Giudice (from Sicily)