A fragrant, fairly hot and simple curry originating from the south of India. Not quite as hot as the vindaloo. Madras can be made 1-2 days in advance which will enhance the flavour. A good squeeze of lemon and a handful of fresh coriander goes very well when added during the last minute of cooking.
From the regions of Goa comes this very hot dish with plentiful amounts of chilli, spices and tomato. It can be made with meat, prawns, or chicken but pork was the choice of the day when the Portuguese first introduced it. Par boiled potato can be added towards the end of the cooking time.
A very light and refreshing curry. Quite hot (as is the case with most Hyderabadi curries) but can be made slightly more subtle with dried fruits, which can be added just after the addition of the meat, producing a very interesting texture. The addition of sliced pepper to the onions when softened and the use of...