Beef Style Madras

Serves 2-4

In most Indian restaurants a Madras refers to a strength of curry rather than a style. In reality, Madras style curries can vary and come from the South Eastern town of Chennai (formerly Madras). Often flavoured with chillies which is why restaurants have come to label Madras strength as fairly hot. Unlike the restaurant Madras, coconut is also frequently used.

Place the chillies, coriander, turmeric, mustard seeds, ginger and pepper in a bowl. Add a little coconut milk to form a thin paste.

Heat the oil in a large saucepan or frying pan over a medium heat. Add the onions and garlic and cook for around 6 minutes or until the onion is golden brown. Add the spice paste and cook for a further 2 minutes.

Add the stock and bring to the boil. Cover the pan, reduce the heat to very low and simmer for 20 minutes. Add the Quorn, cover and simmer for a further 20 minutes stirring occasionally. Add extra stock if required.

Uncover the pan and stir in the remaining coconut milk with the lemon juice and salt. Bring to the boil then reduce the heat and simmer until the sauce thickens.

This will taste even better if left overnight and is reheated at a later date.

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2 dried red chillies chopped
2 tsp ground coriander
2 tsp ground turmeric
1 tsp black mustard seeds
1/2 tsp ground ginger
1/4 tsp ground black pepper
400 ml coconut milk
4 tbsp olive or vegatable oil
2 onions finely chopped
3 Large garlic cloves
300 g Quorn beef style pieces
200 ml vegetable stock
1 tbsp lemon juice
salt to taste