KABO Madras Curry Masala 100g Authentic South Indian Blend 20 Minutes

Madras doesn't do things quietly. Bold, direct, full of conviction. Twenty minutes and it'll be the best thing on your table.

1. Heat oil in a pan over medium-high heat
2. Add your meat, seafood or veggies and the Kabo Madras Masala — 20g of blend for every 100g — and sauté until well coated and fragrant
3. Add water or coconut cream and simmer till done (about 15 minutes)
4. Check for salt and adjust
5. Sauce too thick? Stir in a splash of water to loosen it
6. Finish with fresh coriander and serve with rice or roti

Madras is defined by heat, tamarind and the unmistakable depth of curry leaves.

• Red Chilli — from Guntur, Andhra Pradesh
• Curry Leaves — sun-dried from coastal South India
• Tamarind — from the ancient groves of Tamil Nadu
• Black Pepper — from the Western Ghats of Mangalore
• Turmeric — from Erode, Tamil Nadu
• Coriander — slow dried in Rajasthan
• Cumin — from Gujarat

Madras is made for meat.

• With lamb — bold spice cuts through the richness
• With chicken thighs — cook low and slow
• With lentils for a hearty vegetarian option
• Always with rice
• A cold raita on the side

Madras — now Chennai — has always been a city that cooks with conviction. Bold heat, sharp tamarind, the perfume of curry leaves hitting hot oil.

We pack every order with care from Melbourne, Victoria.

• Standard shipping — 3–7 business days Australia-wide
• Express shipping available at checkout
• Also available on Amazon Australia for Prime delivery
• International shipping to NZ, UK and Canada
• Gift wrapping available on request — email info@kaboeats.com