Make an authentic Madras with this ready-to-use paste. For best results, coat your meat or vegetables in this paste and leave in a refrigerator overnight as this will allow the flavours to develop.
In curries: This curry paste is actually quite hot, and you only need 1 or 2 teaspoonfuls per person. Add the paste together with most of the ingredients (e.g. meat, vegetables) and allow the flavours to infuse.
As a marinade: Score the meat and rub a thin layer of this paste over it, really rubbing it in. If the paste dries out too quickly, add a little lemon juice to help it flow again. Leave for a few hours, then fry the meat in a pan or add it to curries.
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