Madrasi Curry II (Pickled Curry)

Madrasi Curry II (Pickled Curry)

This traditional Parsi-style pickled curry, known as Madrasi Curry II, offers a robust and tangy flavor profile designed for long-term preservation. Succulent prawns or tender goat meat are marinated and cooked in a rich base of ghee, tamarind vinegar, and aromatic roasted spices like cumin, mustard, and Goa chilies. The result is a deep, complex dish similar to a vindaloo or balchão that intensifies in flavor over time, perfect for serving with rice or crusty bread.

Ingredients

  • 1 pound Large prawns (shelled) or goat meat (cubed) (Originally 4 lbs. Scaled down for modern home cooking.)
  • 1 cup Ghee (Originally 4 lbs for 4 lbs meat. Scaled to 1 cup for 1 lb meat. Use more for traditional preservation.)
  • 1 1/2 ounces Tamarind (deseeded) (Approx 45g. Originally 16 tolas for 4 lbs meat.)
  • 1/2 cup Strong vinegar (Malt or Cider) (Plus extra for grinding and washing. Originally 'half bottle' for 4 lbs meat.)
  • 1 small Onion (Finely chopped. Originally 0.5 lb for 4 lbs meat.)
  • 6 cloves Garlic cloves (Originally 9 tolas for 4 lbs meat.)
  • 1 tablespoon Turmeric powder (Originally 5 tolas turmeric knots for 4 lbs meat.)
  • 1 1/2 tablespoons Coriander seeds (Husked/crushed. Originally 4 tolas for 4 lbs meat.)
  • 2 teaspoons Salt (Or to taste. Originally 4 tolas for 4 lbs meat.)
  • 5 whole Dried red chilies (Goa or Kashmiri) (Adjust for spice preference. Originally 2 tolas for 4 lbs meat.)
  • 1 teaspoon Mustard seeds (Originally 2 tolas for 4 lbs meat.)
  • 1 teaspoon Cumin seeds (Originally 2 tolas for 4 lbs meat.)
  • 1/2 teaspoon Black peppercorns (Originally 1 tola for 4 lbs meat.)
  • 1 sprig Curry leaves (Originally 0.5 tola for 4 lbs meat.)
  • 1/2 bunch Fresh coriander (cilantro) (Originally 2 bunches for 4 lbs meat.)

Instructions

  1. 1Soak the tamarind in the strong vinegar in a non-reactive bowl (glass or ceramic) for 30 minutes. Squeeze the tamarind to extract the pulp and discard the fibers/seeds. Wash the curry leaves and fresh coriander leaves and dry them thoroughly. Peel the garlic.
  2. 2Wash the prawns or goat meat with a little light vinegar (or diluted vinegar). Dry thoroughly with a thick cloth. Mix the meat with the salt in a non-reactive container. Cover with a tight-fitting lid, place a weight on top, and let it marinate for 3 hours.
  3. 3Roast the dried chilies, coriander seeds, peppercorns, cumin seeds, turmeric, half of the mustard seeds, and half of the garlic cloves separately on a griddle or pan until fragrant. Grind each spice separately using a little strong vinegar to form a paste. (Do not use water; wash the grinder with vinegar only).
  4. 4Mix half of the ground turmeric paste and half of the ground chili paste together and rub this mixture onto the marinated meat. Heat the ghee in a large heavy-bottomed pot (enamel or stainless steel). Fry the meat in the hot ghee until cooked through, then remove the meat with a slotted spoon and set aside.
  5. 5Finely grind the remaining garlic. Finely chop the onion. In the same ghee used for frying the meat, fry the onion until soft. Add the remaining garlic, curry leaves, and fresh coriander leaves, and fry until they turn reddish/brown.
  6. 6Add the remaining ground spice pastes one by one to the pot and fry until reddish. Add the tamarind vinegar pulp and the remaining whole mustard seeds. Cover the pot for a short while, then remove the lid. Cook over low heat, stirring occasionally with a tin-lined or stainless spoon, until the ghee separates and floats on top. Return the fried meat to the pot and mix well to coat.
  7. 7Remove from heat and let the curry cool completely. Once cold, transfer into clean, dry, wide-mouthed glass jars. Seal tightly. This pickle can be stored for several weeks (refrigeration recommended for modern safety). If making for immediate consumption, you may use milder vinegar and cook the meat until tender.
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