Mild Madras Curry Sauce Recipe

Date: 2nd/Dec/2025
Created By: Jap-Slappa

-
Done Ingredient Measurement Preparation
=========== Curry Sauce **Fresh or Frozen Stuff** ===========
Garlic 1 Tsp Grated, Diced or a Paste
Ginger 1 Tsp Grated, Diced or a Paste
Onion 100g Diced
=========== Dry Spices ===========
Madras Curry Power 1 TBsp Mild Heat
Madras Curry Power 1 tsp Mild Heat
Turmeric 1 tsp --
Sugar 1 tsp --
=========== **Chilli: Family Preferences** ===========
Kashmiri Chilli Powder ¼ Tsp **Julie + Sharms**
Kashmiri Chilli Powder ¾ Tsp **Me**
Kashmiri Chilli Powder 1 tsp **Charelle**
=========== Wet Stuff ===========
Chicken Stock 200 ml --
Hot Water 200 ml --
Hot Water 200 ml --
Olive Oil 2 TBsp For the Onions
Olive Oil 2 TBsp For the Dry Spices

I finally created an exact copy of the
Khanum Mild Madras Curry Powder

Date: 25th/Nov/2025
I made a test curry sauce with ALL of the above ingredients, it tasted superb & came out great!!
I had to choose between Blue & White Poppy Seeds, I chose the White & that seems to be the right one.

If reduced down to a Paste?.. 200ml (Best)

If reduced down to a sauce, using cornflour to thicken?.. 300ml > 400ml
As a rough guide = 100ml per person

Instructions

  1. - Pre-Heat a non-stick pan on High-Heat, for 1min:
    - Reduce to Med-Low Heat
    - Add 2 TBsp of Olive Oil, swirl to coat the base of the pan.
    - Add the Onions & Fry for 5mins
    - Carefully watch how the onions cook, if they are browning too quickly, reduce the heat further early.
    - **Note** You want a consistent & predictable low heat to continue to cook the sauce!

  2. - Add the Garlic & Ginger @6mins & cook for 2mins:
    - DO NOT BURN the Garlic, Ginger & Onions,
    ... if you do start over as the burnt taste will be bitter & will ruin the overall flavour of the sauce.

  3. - Add the Spices (Cooking time now estimated @8mins):
    - Cook for a further 3mins

  4. - At 11mins...
    - Add the 200ml of Chicken Stock & mix well
    - Check the heat IS at Med-Low
    - Set a timer for 10mins
    - Stir every 3mins
    - If the sauce has NOT split yet, continue to cook for a further 10mins
    - ingredients

From the Singapore Fried Noodles recipe.
The ¾Tsp of Chilli Powder is PERFECT for everyone!

Me = Perfect
Charelle = Obviously She Wants it a lot hotter! (Chilli-Queen)
Julie = A tad too hot
Sim = Perfect, Being polite & don't care... FREE FOOD!
Sharms = Perfect.. No Hotter!
Micah..?

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