Recipe for Madras Curry 
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Yield:
4
Ingredients:
Amount Ingredient
675 gm lamb beef chicken or prawns
4 tbl vegetable oil
1 cup onion purse
1 tbl garlic puree
1 tbl ginger purse
400 gm tin tomatoes strained
3 tbl ground almond
salt
1 tbl fresh coriander
1 tbl garam masala
spices for paste:
6 x dried red chillies
1/2 tsp coarse ground black pepper
1 tsp chilli powder
1 tsp white cumin seeds
1 tsp fenugreek seeds
1 tsp turmeric
Instructions:
Instructions: Prepare chicken or meat and casserole for 15 minutes as in medium curry.

Whilst it is baking make a paste of the spices including the whole ones (qv spice paste).

Add the pre cooked onion garlic and ginger purees (qv garlic and ginger info) and stir fry for 5 minutes more.

Add to the meat along with the tomato and ground almond and return to oven Proceed exactly as for medium curry.

A hottish curry. Sea food should not be casseroled. Add it to the stir fry and simmer for about 10 minutes then serve.

Serves 4

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