 | |
| Alternative names | Madras sauce, Madras curry |
|---|---|
| Type | Curry |
| Place of origin | India |
| Created by | Anglo-Indian cuisine |
| Serving temperature | Hot |
| Main ingredients | Curry powder |
Madras curry is acurry made with a sauce of onions and tomatoes, made spicy hot withchili pepper and acurry powder made from a mixture of other spices. The dish was invented inAnglo-Indian cuisine; the name is unknown inIndian cuisine.
Madras curry gets its name from the city of Madras (nowChennai) at the time of theBritish Raj; the name is not used inIndian cuisine. The name and the dish were invented inAnglo-Indian cuisine for a simplified spicy sauce made usingcurry powder, tomatoes, and onions.[1] The name denotes a generalised hot curry.[2]
There are many variations on Madras curry.[3][4] For example, the television chefJames Martin makes his curry powder using black pepper, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mustard seed, and turmeric, while his sauce contains fresh bay leaves, chilli pods, garlic, ginger, onion, tamarind, and tomato.[3]