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Using my Madras curry kit, you'll be able to recreate this delicious hot and tangy South Indian curry at home. Includes all the spices you need.
Serves 4 people, medium heat

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400-600g of lamb, chicken, beef, seafood, or vegetables
2 tbsp vegetable oil
1 onion
2-4 garlic cloves
2cm fresh ginger
2 green chillies
400g tinned tomatoes
salt
fresh coriander

Method
Create the madras powder by emptying Bag 1 into a
grinder (a blender or pestle and mortar will do) and whizz
to a fine powder
Place the ground powder into a bowl, pour in Bag 2 then
mix together
Place your ingredients (meat, seafood or vegetable) into a large
bowl then sprinkle with 2 or 3 tbsp of the madras powder and
salt to taste. Stir to coat everything then leave to marinate.
Just pop any remaining powder into a well-sealed jar for
another time

Masala sauce
Heat the oil in a large cast iron pan and add Bag 3. As soon as
the seeds pop, add the diced onions
Soften the onions on a gentle heat for about 20 mins until they
turn a rich, dark brown
Meanwhile, empty Bag 4 into a bowl and add 150ml of hot
water. Leave to soften, then mash with a fork to produce the
tamarind water
Once the onions are soft add the chopped garlic, ginger and
chillies. Keep stirring as these can catch on the bottom of the
pan (if this happens, just add a splash of water)
After a few minutes, add the tomatoes and sieve in the
tamarind water. Bring everything to the boil then reduce the
heat to create a thick masala sauce (this should take about
5 to 10 mins)
Increase the heat, then stir in the marinated ingredients to coat
with the sauce
Reduce the heat to the lowest setting, cover and leave to
simmer gently, stirring occasionally (for lamb cook for 40 mins
to 1 hour until tender, chicken 20-30 mins, seafood 5-10 mins
until cooked through, and veg until soft)
Check seasoning then sprinkle in coriander and serve with
plain basmati rice or naan

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