This dish is based on a Madras curry from South India. It takes it’s name from a city called Chennai formally known as Madras. We love this strong, spicy curry with its lovely sourness, balanced out with some sweet spices. It’s warming and versatile and will take lots of different protein sources from prawns, cod cheeks and monkfish to chicken, lamb or even rabbit.
You can add some green lentils to boost the protein levels do experiment with different rice types. Our favourite is a long grain and brown rice mix which adds a lovely nutty flavour to the dish.