Patak's Madras Curry Paste 283 g

Description

Madras curry paste with cumin and hot chili. Servings per jar: 10. Preparation and use: Stir well before use. Beef Madras (serves 2): 2 tbsp vegetable oil; 1 medium onion, diced; 70 g Patak's Madras curry paste; 250 g diced beef (lamb or chicken may be used); 200 g fresh or canned chopped tomatoes; 100 ml water; 1 tsp fresh chopped coriander leaves. In a medium-sized pan, fry the onions in the oil until golden. Stir in the Patak's Madras curry paste, add the beef, and fry until browned. Add the tomatoes and water, mix well, and cover the pan. Simmer over low heat for 40 minutes, until the meat is cooked. Serve garnished with chopped coriander.

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