Saturday night Curry
Ian Herbie Hemphill of “Herbies Spices” shares with Bed Love Home his amazing recipe for “Saturday Night Curry” and teams with us to give away a complete spice pack to make this amazing curry. See details below.
This colonialized curry is said to originate from Madras (now known as Chennai) in the south of India, when English merchants, who arrived there in 1640 developed their own take on Indian curry.
Madras curry is relatively mild and the blend rates a 5/10 on the heat level scale.
Ian “Herbie” Hemphill says that this curry is “suitable for all recipes (even curried egg sandwiches!), that simply state to add “x” amount of curry powder”.
Herbie’s Madras curry powder has an interesting history, as it was actually developed by his father in the late 1950’s. Herbie’s parents, who had a herb and spice business, were invited to have lunch with the Indian ambassador in Sydney. The ambassador was kind enough to explain the principles of curry making, and it was from this experience that the famous Hemphill family curry recipe originated.
“It’s my go-to curry for my famous “Saturday night Curry”, it’s become a bit of a favourite with my friends and family” adds Ian.
Like all Herbie’s spice blends, the Curry Powder Medium Madras contains no fillers or artificial ingredients of any kind, so you can be confident in the provenance of this blend.
Serving suggestions include:
Sprinkle into stir-fries
- Rub on skewered meats with a little salt
- Vegetarian, meat or chicken curries
The Herbie’s Medium Madras Curry mix is available in 50g packs for $4.80 RRP from Herbie’s store in Rozelle or online at www.herbies.com.au
Below you will find a recipe for Herbie’s Saturday Curry from Herbie’s Spices.
Herbie’s “Saturday Curry”
2 tbs Herbie’s Spices medium curry
2 tbs oil
1 tbs Herbie’s Spices panch phora
1 onion chopped
500g beef, lamb or chicken cut into 2cm cubes
2 tsp lemon juice
400g can whole peeled tomatoes
2 tsp Herbie’s Spices garam masala
2 tbs tomato paste
8 Herbie’s Spices curry leaves
Salt or Herbie’s Spices chaat masala to taste
Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn. Add oil and make into a paste, add panch phora and stir until seeds start popping. Add onion, over a medium heat and stir for 2 minutes, do not overcook. Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices. Add lemon juice and tomatoes, roughly chopping tomatoes while stirring. Sprinkle Garam Masala over surface. Add tomato paste, curry leaves and salt, stir and turn off heat, cover pot and place in oven at 125 degrees C. for 2 hours. Allow to cool, store in fridge and heat and serve next day.
Ian “Herbie” Hemphill
For your chance to win the complete spice pack to make this recipe, jump on our facebook page and let us know what cooking means to you. Which ever comment gets the most likes, wins the gorgeous pack.