Production
The dried roasted spices may be cooked in ghee or coconut oil and then other major fresh ingredients such as garlic, coconut (milk and also meat) and ginger are added with the vegetables and or meat. The sweet and sour ingredients such as tamarind and lemon juice or vinegar are added with the coconut milk. Finally the fresh coriander is added immediately prior to serving.
Yoghurt is also a common variation - it adds sweetness, sourness and a smooth thickness which are all signatures of this curry.
Other variations may include the use of cloves, bay leaves, fenugreek and allspice.
Read more about this topic: Madras Curry Sauce
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