Madras Base Sauce

Okay here's the base sauce I use for Madras style dishes.
Makes 2 1/2 pints (1.4 litres) which I put into 5 x 1/2 pint storage containers. So this makes enough for 5
dishes.
5 Tbsp sunflower or vegetable oil (any oil really apart from olive oil)
55g (2 oz) fresh root ginger coarsely chopped (take the skin off this first)
About 16 plump fresh garlic cloves coarsely chopped (take the skin off first)
8-10 shallots (I use the round ones rather than the long ones with a bulge in the middle) roughly chopped
2 Tbsp of fresh curry leaves or 3 tablespoons of dried (I always use the dried type)
1 1/2 Tbsp ground cumin (you can dry roast whole seeds first then grind or pound in a pestle and mortar,
personally I haven't found a lot of difference, but I don't use pre-ground cumin, I always freshly grind
whole seeds)
2-3 tsp chilli powder
2 tsp ground turmeric
85g (3oz) tomato puree
1.2 litres (2 pints) warm water (I boil a kettle and let it cool)
2 1/2 tsp salt or to taste (I used smoked salt)
1 1/2 tsp sugar
15g (1/2 oz) fresh coriander leaves and stalks, chopped
3 Tbsp lemon juice

Heat oil over a medium heat and when hot fry the ginger, garlic and shallots for about 3-4 minutes, stir
frying continuously. Add the curry leaves, cumin, chilli powder and turmeric and fry gently for about 2-3
minutes (don't burn the spices! Turn the heat down if necessary) then stir in the tomato puree and cook
for a further 1-2 minutes and then add the warm water. Stir in the salt and sugar and bring to a boil,
reduce heat to a low simmer, cover and simmer for 20-30 minutes.
Add the chopped coriander leaves and stalks and lemon juice and simmer for a further couple of minutes
and remove from the heat and allow to cool. When cool process the whole lot in a blender until smooth
and fill 5 x 1/2 pint containers and freeze.

Garam Masala - Mix cumin, coriander, cardamom (or all spice), pepper, cinnamon, cloves, and
nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

MADRAS MEAT BALLS

INGREDIENTS

1kg Uncle Bens Madras Sauce

3kg Lean minced beef
500g Red pepper, sliced
500g Red onion, sliced
900g White onion, finely diced
500g Green beans, sliced
65g Garam Masala
90g Coriander, chopped
6 tbsp. Mustard seeds
6 Egg whites
PREPARATION METHOD
1. Combine the minced beef, white onion, Garam Masala, coriander, mustard seeds, egg whites and 200g Uncle
Bens Madras Sauce in a bowl and mix well
2. Test the seasoning and holding qualities by cooking a small piece of mixture
3. Divide the mixture and roll into balls of approx. 20g. Refrigerate on a shallow oven tray for 20-30 minutes
4. Heat the oven to 190C / 375F / Gas mark 6
5. Place the meatballs in the oven for approx. 20 minutes until light brown and cooked through
6. Meanwhile, stir-fry the red onions, peppers and green beans until lightly coloured but still slightly crunchy
7. Add the Uncle Bens Madras Sauce until heated thoroughly
8. Adjust thickness with a little water or stock, add the cooked meatballs, stir gently and serve