South Indian Madras Sauce

This is a deeply flavoursome, creamy and fragrant coconut masala curry, hailing from the Tamil Nadu region of South India. The base is made using a Chettinad paste, which is then finished with a classic south Indian tadka, made from curry leaves, ground coconut and whole spices.

The historical recipe is based on spice influences from Southeast Asia (particularly Burma, Ceylon, Vietnam and Malaysia). It starts with a gentle slow cook of the Chettinad paste, which is as true to a Madras as can be. It is a tribute to Chettiars - merchant traders of the region - and comprises of fragrant whole spices, fresh curry leaves, cinnamon and nutmeg.

This recipe works incredibly well with chicken, paneer, sauteed vegetables and greens.