Madras Base Curry Gravy Recipe (Hotter British Indian Restaurant Style)
- Steve Holloway
- Mar 10, 2024
- 4 min read
Updated: Mar 9
What Is Madras Base Curry Gravy?
Madras base curry gravy is a hotter variation of the traditional British Indian Restaurant (BIR) curry base. While a basic curry gravy provides the smooth vegetable foundation used in many curry house dishes, this version introduces extra heat and flavour using fresh chillies, tomatoes, and spices.
Basic curry gravy forms the backbone of many classic British-Indian restaurant dishes, allowing chefs to cook multiple curries quickly and consistently. Building on that foundation, this Madras version increases the chilli and spice levels to create the deeper heat associated with hotter takeaway favourites such as madras, vindaloo, and jalfrezi.
In many BIR kitchens this type of gravy is prepared in advance so that chefs can quickly build bold, spicy curries while still using the same underlying cooking system. Once made, it can also be stored in small freezer portions at home, ready whenever you want to cook a fresh curry.
This madras base gravy works particularly well in dishes such as Chicken Madras, Chicken Jalfrezi, Lamb Phall, and other spicier restaurant-style curries, helping you recreate authentic BIR flavour in your own kitchen.
”This Madras curry base gravy builds directly on my Basic Curry Gravy, increasing chilli and spice levels to create the deeper heat used in hotter British Indian restaurant curries.
Cuisine - BIR Indian - Support Recipe
Recipe Difficulty level - Beginner-Friendly
Special equipment - blender
New to BIR cooking? Start with my Basic Curry Gravy before making this hotter variation.
Madras Base Curry Gravy Recipe
Ingredients:
4 tablespoons of coconut oil or ghee
3 cloves of crushed garlic
2 tins 400g of tomatoes
6 hot chillies roughly chopped
3 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoons of chilli powder
1 teaspoon of turmeric
2 ladles of Basic Curry Gravy
How to make Madras Base Curry Gravy
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Step 1:
In a large pan heat the ghee or coconut oil on a medium heat, add the crushed garlic, add the sliced fresh chillies and briefly stir, and cook for around a minute, bring the heat to medium high then add the tinned tomatoes, and cook for around 10 minutes stirring regularly until the tomatoes are cooked through, breaking them up as you go.
Step 2:
Add the ground spices and fry for 2 minutes, adding a splash of water as you go to stop the spices from burning, keep frying until the spices have gone darker in colour you will smell them as they release their essential oil.
Step 3:
Now add the basic curry gravy and simmer until fully combined and the gravy has gone darker - cool then store in the freezer.
Recipes You Can Make With This Curry Base
This versatile curry gravy forms the backbone of many dishes on Stevie’s Curry Magic. Once prepared, you can use it to create a variety of restaurant-style curries with ease:
Chicken Vindaloo
Chicken Jhalfrezi
Lamb Phall
Frequently Asked Questions for Basic Curry Gravy
What makes Madras base curry gravy different from basic curry gravy?
Madras base curry gravy builds directly on basic curry gravy but includes extra chilli and warming spices to create a deeper heat and richer colour. British Indian restaurants often adjust the base sauce like this to produce hotter curries while keeping the same smooth texture and cooking method.
Can I use basic curry gravy instead of Madras base gravy?
Yes, you can make Madras curry using basic curry gravy, but the flavour will be milder. The Madras base gravy is designed to add an extra layer of spice and intensity, which gives hotter curries their distinctive restaurant-style depth.
How spicy is Madras base curry gravy?
Madras base gravy is typically medium-hot. The heat level comes from increased chilli and spice rather than just adding chilli powder at the end, which creates a more balanced and rounded flavour.
Which curries work best with Madras base gravy?
Madras base gravy works best in hotter British Indian restaurant curries such as:
Chicken Madras
Chicken Vindaloo
Lamb Madras
Spicier house-style curries
It can also be blended with basic curry gravy to adjust heat levels
Can I freeze Madras base curry gravy?
Yes. Allow the gravy to cool completely, then freeze it in portion-sized containers or freezer bags. It freezes well for up to three months and can be reheated gently on the stove with a little water if needed.
Do restaurants really use different curry gravies?
Many British Indian restaurants prepare a master base gravy and then adjust it for different dishes by changing spice levels, reduction time, or added ingredients. Madras-style gravy is an example of how chefs create hotter curries efficiently while maintaining consistent texture.
Is Madras curry always very hot?
Not necessarily. Traditionally, Madras curry is medium-hot rather than extremely spicy. The goal is bold flavour and warmth rather than overpowering heat, and the spice level can always be adjusted to taste.
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Conclusion
This versatile curry gravy can easily serve as a medium curry base, which you can customize by adding your favourite vegetables, chicken, or even seafood to create a delicious and satisfying meal in no time. Its adaptable nature makes it perfect for quick weeknight dinners or meal prep. I often scale up this recipe to make a double batch, allowing me to portion it into small containers and freeze them. Having these ready-to-go curry bases in the freezer means I can enjoy a homemade, flavourful curry with minimal effort whenever the craving strikes, making weeknight cooking both convenient and delicious.
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Cheers Steve.
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