Classico Madras

We love hot sauce and all things spicy, in this hot sauce recipe we give you our take on a classic Madras curry, featuring the homies Raja Bonnet Hot Sauce by En Root.

What you need...

For the paste...

2/3 fresh  red chillies (spice level for personal decision - birdseye to scotch bonnet)
2 tbsp of Garam Masala
2 tsp of turmeric
1 tsp of mustard seeds
1 large knob of ginger (thumbsize)
1 large white onion
4 garlic cloves
1 large tbsp of En Root's
1 tsp of honey
1 tbsp of lemon juice
2 tbsp of veg oil
Salt & pepper

For the curry...

Protein of choice - 350 grams of chicken breats or thighs or 165 grams of prawns or 1 tin of chickpeas
Ghee or oil
1 bay leaf
1 yellow and 1 red pepper
1 tin of tomatoes
veg or meat stock (100-150ml)
1 tbsp of tomato puree
2/3 tbsp of creamed/powdered coconut or 200ml of coconut milk
Bunch of fresh coriander
1 naan bread and 250 grams of rice
Mango relish

Method

1. Add all the paste ingredients into a blender and until smooth
2. Heat oil or ghee and add the bay leaf and the curry paste
3. Once hot add the protein and the pepper chopped
4. Add the tin of tomatoes and the tomato puree
5. Add in stock until you get the required consistency and leave simmer until the meat is falling apart.
6. Stir in some creamed coconut (required amount for preferred spice level)
7. Serve with chopped coriander, toasted naan, rice and relish