Beef madras curry is not your conventional madras curry recipe. It’s not every day you come across a beef curry in Indian cuisine.
That said, I find beef is vastly underrated when it comes to cooking Indian recipes. A beef curry such as this beef madras offers a different level of complexity.
A madras curry in itself is quite a spicy curry, with moderate to high levels of heat. Generally speaking, it is known as one of the second spiciest Indian curries.
Nevertheless, the addition of the beef tones the spice level of the curry down, all the while making the flavours more intense.
Feel free to use any cut of beef to make this beef madras curry recipe. Serve the beef madras sizzling hot with a side of white rice and some fresh herbs. Enjoy!
products you need for this recipe
A beef madras curry calls for a couple of regular items. Although, I’ve highlighted a couple of items which can help you get through the cooking process a little bit faster.
Since I love to make curries from scratch, I generally tend to make my own spice mix. Similarly, I’ve cooked up my own curry base sauce.
- madras spices – you can make your own spice mix like I have, or you can cheat with madras curry powder.
- madras paste – same goes for using madras paste. If you want your madras curry to be spicier and more intense, just add a spoonful of the paste.
- curry serving dishes – serve the beef madras curry in traditional curry dishes. It’s much more appealing to the eye and somehow it all tastes better.
- mortar and pestle – the mortar and pestle is essential for making curries from scratch. It is applicable to many cuisines.
- roti maker – if you want to add traditional Indian side dishes to this beef madras curry, then you should definitely get the roti maker machine!
authentic Indian beef madras curry recipe
A madras curry recipe is a hot curry. As its red colour suggests, the original recipe calls for a lot of chilli powder. Sometimes, you can come across a version with the addition of yoghurt to take away the heat.
Apparently, the inspiration for madras curry originated in the Indian sub-continent. The origin of the name ‘madras curry’ comes from the town of Madras.
However, if you would travel to India, you wouldn’t actually find Madras curry on the menu. This is because, much like a classic korma curry, the madras curry was also invented by the British.
Hence, madras curry is mostly served in British restaurants.
I love a good hearty madras curry. Being South African, I love curries with extra flavour. If this is the type of curry you enjoy as well, then you should try my lamb madras curry recipe.
It’s even more flavourful than this beef madras curry.
Handy tip: If you are looking for additional sourness in your beef madras curry, then add lemon juice, lime juice or vinegar.
beef madras slimming world
First of all, slimming world recipes are all about eating healthily while consuming ingredients which fill you up.
So, you have to be selective about all of your ingredients. Start with substituting your regular cooking oil with a low-calorie cooking spray, which is syn free.
Next, omit the addition of mango chutney. It contains roughly 2.5 syns per tablespoon. Instead, add a homemade healthy carrot chutney instead.
Beef is not on the free foods list, however if you’ve run out of your daily syns, then substitute the beef with fish. Fish is a free food.
However, if you want to retain the flavours of the beef, then go for beef mince. Usually, beef contains less fat, so it is considered healthier to eat.
Next, if you find your madras curry too hot, make sure to add zero-fat yoghurt, which is a free food.
Lastly, rice is considered a free food. However, if you would like to cut down on calories nonetheless, serve the beef madras curry with cauliflower rice. It’s one of my favourite low-carb substitutes for rice.
Plus, it takes about one third of the time to cook!
minced beef madras
You can use all sorts of cuts of beef to make this delicious beef madras curry.
For instance, you can go for stewing beef like I did. You can also select beef shanks, steak, mince, and much more.
Just take a look at the different beef curries I’ve made using various cuts of beef:
- beef kofta curry – I’ve used beef mince to make this spicy and rich curry. It’s actually very similar to this beef madras.
- beef korma – a sweet, creamy and intense curry recipe
Do you have a favourite Indian beef curry in mind which you always go for in a restaurant?
coconut beef madras
As mentioned above, a beef madras curry is generally spicy. Hence, you can consider adding yoghurt to bring the heat down.
However, it is not common to find yoghurt in a madras curry recipe.
Moreover, as a healthier and dairy-free alternative, you can consider adding coconut milk or coconut cream.
Not only will it make your curry a lot creamier, but a lot milder in taste too.
top side dishes for Indian curry
There is only one way to pair a spicy curry like this beef madras curry. You have to pair it with a sweet peshwari naan or garlic naan.
You can also consider the following pairings:
- steamed white rice (basmati and jasmine both work)
- kerala paratha
As for toppings, go for these:
- fresh coriander leaves
- fresh parsley also works
- sesame seeds
- lime or lemon juice
- grated coconut
- coconut cream
- fresh red chilli peppers
How would you serve your beef madras curry? Let me know!Print
Beef madras curry is spicy and intense. Learn how to make your own madras spice mix for an authentic madras curry recipe.
- 60ml (2 tbsp) vegetable oil
- 1kg (2lbs) stewing beef, cut into bite-sized cubes
- 1ℓ (4 cups) curry base sauce
- 4 green cardamom pods, crushed
- 4 garlic cloves, peeled and crushed
- 5cm (2in) fresh ginger root, peeled and grated
- 160ml (⅔ cup) tomato puree
- 45ml (3 tbsp) ground cumin
- 10ml (2 tsp) ground coriander
- 15ml (1 tbsp) ground turmeric
- 30ml (2 tbsp) chilli powder
- 15ml (1 tbsp) curry powder
- 15ml (1tbsp) paprika
- 5ml (1 tsp) garam masala
- 30ml (2 tbsp) mango chutney
- 1 lime, juiced
- Coriander leaves, for garnishing
- Heat half of the oil in a cast iron pot and fry the beef until browned on all sides.
- Pour in the curry base sauce and let the contents reach a slow simmering point.
- Cook for 2½ hours, or until the meat is tender, and remove from heat.
- Heat the remaining oil in a large heavy-based saucepan and gently fry the cardamom, garlic and ginger.
- Stir in the tomato puree, cumin, coriander, turmeric, chilli powder, curry powder, paprika and garam masala.
- Tip the beef and its sauce in, stir and let the curry simmer for 30 minutes in order for the flavours to incorporate.
- Stir in the chutney and lime juice.
- Top with coriander and serve immediately with your favourite Indian accompaniments such as naan and brinjal bhaji.
- Category: Curry
- Method: Simmer
- Cuisine: Indian
Keywords: beef madras, madras curry recipe, madras beef curry, indian beef recipe, beef and tomato curry