Something Special Madras Topping

19 May 2016 By

A speedy sauce to turn any BBQ or pan fried red or white meat (even a sausage!) into a piquant treat. I have yet to try this with tofu but think it would work well.

Ingredients (makes 6 tablespoons, serves 4-6)


  1. Heat oil in a pan with a lid and Latasha’s Kitchen Madras Curry Paste
  2. Cook on a medium heat 1 minute until aromatic
  3. Add the chilli, diced tomato, curry leaves and water
  4. Bring to simmering point and reduce heat and cook for ten minutes

Use this with any cooked red or white meat or toss with some chickpeas. I have shown this sauce on top of lamb steaks that I sliced across some rice and cooked frozen peas. Served with a little cooling cucumber and some mixed zucchini, onion and capsicum I cooked in the lamb pan once the lamb had been removed and was resting for a few minutes.

Portion plating

  • ¼ plate protein-rich food – by meat portion
  • ¼ plate low GI carbohydrate – ⅔ cup rice
  • ½ plate vegetables – the vegetables in the dish and the side dishes of zucchini/capsicum/onion and cucumber

Something Special Madras Topping plating