Madras curry
{{Short description|Indian curry dish}}
{{Use dmy dates|date=August 2020}}
{{Use Indian English|date=August 2020}}
{{Infobox food
| name = Madras curry sauce
| image = Madras Curry.JPG
| caption =
| alternate_name = Madras sauce, Madras curry
| country = India
| creator = Anglo-Indian cuisine
| type = Curry
| served = Hot
| main_ingredient = Curry powder
}}
Madras curry is a curry made with a sauce of onions and tomatoes, made spicy hot with chili pepper and a curry powder made from a mixture of other spices. The dish was invented in Anglo-Indian cuisine; the name is unknown in Indian cuisine.
Origins
Madras curry gets its name from the city of Madras (now Chennai) at the time of the British Raj; the name is not used in Indian cuisine. The name and the dish were invented in Anglo-Indian cuisine for a simplified spicy sauce made using curry powder, tomatoes, and onions.{{sfn|Collingham|2006|pp=118–125, 140}} The name denotes a generalised hot curry.{{cite web |url=http://www.surreycc.gov.uk/sccwebsite/sccwspages.nsf/LookupWebPagesByTITLE_RTF/History+of+Curry?opendocument |title=History of Curry |publisher=Surrey County Council, England |accessdate=24 September 2011 |url-status=dead |archive-url=https://web.archive.org/web/20080923231034/http://www.surreycc.gov.uk/sccwebsite/sccwspages.nsf/LookupWebPagesByTITLE_RTF/History+of+Curry?opendocument |archive-date=23 September 2008}}
Variations
There are many variations on Madras curry.{{cite web |last=Martin |first=James |title=Lamb Madras with chapatis |publisher=BBC |date=2007 |url=https://www.bbc.co.uk/food/recipes/lambmadraswithchapat_93782 |accessdate=16 August 2020 }}{{cite web |url=http://indianfood.about.com/od/lambdishes/r/madraslambcurry.htm |title=Madras Lamb Curry - Mutton Madras |accessdate=24 September 2011 |url-status=dead |archive-url=https://web.archive.org/web/20081103074806/http://indianfood.about.com/od/lambdishes/r/madraslambcurry.htm |archive-date=3 November 2008}} For example, the television chef James 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.
References
{{reflist|30em}}
Sources
- {{cite book |last=Collingham |first=Lizzie |author-link=Lizzie Collingham |title=Curry: A Tale of Cooks and Conquerors |date=2006 |orig-year=2005 (Chatto & Windus) |publisher=Vintage Books |location=London |isbn=978-0-099-43786-4}}