Main Spices That You Need for a Healthy and Delicious Beef Madras Recipe

Madras recipes are most often associated with heat usually emanating from the dried and green chillies added. Each spice used, lends its distinct aromas thereby making the dish burst with flavours. This Madras curry is pretty versatile as you can replace beef with lamb or pork too.

Though pungent, the combination of the different spices used, makes this Beef Madras Curry Recipe actually quite delicious. Generally, the spices are first dry roasted to release their flavours and then ground to a fine powder like consistency. There are different versions of this dish. An authentic one usually incorporates the following blend of spices:

Coriander Seeds

Coriander is extensively used to flavour curries. This recipe uses this spice in both, its fresh and whole forms. Coriander leaves are used towards the end of the cooking process, to garnish the dish. Coriander seeds are plump and brown in colour. They have a hollow cavity bearing essential oils which get released once roasted and ground. These seeds also have health benefits as they help tackle diabetes, ease digestion, facilitate hair growth and keep a check on cholesterol levels.

Black Peppercorns

These are actually a dried berry. It is recommended that you buy whole peppercorns and crush them at home. This will ensure they last longer and retain their flavour. Store them in an airtight container in a cool, dry and dark place. This spice helps relieve colds and cough, stimulates digestion and enables weight loss.

Fennel Seeds

In size and shape, they resemble cumin but, fennel is a different spice altogether that adds a nice punch to the beef Madras curry recipe. In addition, it helps regulate blood pressure, reduces water retention, helps purify blood and improves eyesight.

Fenugreek Seeds

Fenugreek seeds have a somewhat bitter taste. While cooking, it is often included as an ingredient in spice blends. Fenugreek has numerous health benefits like it improves digestive problems and cholesterol levels, reduces inflammation, increases ones appetite and helps improve blood sugar.

Cloves

This aromatic spice found in whole and ground forms, is used to season both savoury and sweet dishes. Cloves contain fibre, vitamins and minerals so besides adding flavour to your food, they also provide important nutrients. They are low in calories and high in antioxidants.

Dried Red Chillies

Dried chillies are extensively used as a spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Each chilly has its distinct flavour and heat intensity. Combining chillies in a dish can increase their flavour complexity. Some chillies when consumed, produce sharp sensations at the back of the throat while others ignite a lingering low intensity burning sensation on the tongue.

Savouring this spicy concoction with rice and yoghurt, will help soothe your palate.

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    Fenugreek Seeds Whole

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    Fenugreek Seeds Whole

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    Fenugreek seeds are the ripe fruit obtained from the small fenugreek plant and are a member of the legume family. The small hard seeds have a yellowish caramel colour and a bitter sweet and nutty flavour with a pungent aroma. The seeds, when dry, are very hard and difficult to grind. However, if you soak the seeds in water overnight or cook the seeds in water the seeds disslove into a soft paste. Their subtle bitter taste lends them for use most extensively in Indian curries but also in savoury sauces and vegetable dishes in Mediterranean cuisine.

    The spice people carry these fenugreek products; fenugreek seeds ground and fenugreek seeds whole, as well as Fenugreek Leaves

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  • fennel seeds whole

    Fennel Seeds Whole

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    Fennel Seeds Whole

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    Fennel seeds whole is obtained from the aromatic and tall fennel plant, which originated in the Mediterranean and are member of the caraway family. The seeds release a strong anise flavour that is warm and breath freshening. It is a key ingredient of the Chinese five-spice and Herbs de Provence

    The spice people carry these fennel products; fennel seeds ground and fennel seeds whole.

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  • coriander seeds whole

    Coriander Seeds Whole

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    Coriander Seeds Whole

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    Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine.

    The spice people carry these coriander as coriander leaf, coriander seeds ground and coriander seeds whole.

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  • cloves whole

    Cloves Whole

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    Cloves Whole

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    Cloves are a dark brown, highly pungent and aromatic spice which should be used sparingly in both sweet and savoury dishes such as curries, sauces, stocks, apple dishes. It is especially good with baked ham. It is a spice used in a wide array of different cultures. It brings the palate a cleansing freshness and sweet spicy flavour.

    The spice people carry both cloves whole and cloves ground.

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  • Pepper Black Whole

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    Pepper Black Whole

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    Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavourful variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. The whole peppercorn is great to use in grinders. It has a woody flavour with a spicy heat. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.

    The Spice People carry these pepper products ; pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.

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    Chillies Indian Whole

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    Chillies Indian Whole

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    Chillies originated in the Americas but are now used all throughout the world to add flavour and heat to endless numbers of dishes. The flavour of dried chillies is quite different from their fresh counterparts due to the caramelisation of sugars that occurs during the drying process, creating a more complex flavour. They are used widely in Indian, Mexican, Asian and Italian cuisine.

     

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