This one is dead simple to make and so, so tasty and there’s enough gravy left to do a great stir fry. You can make this one as hot as you like by adding more chillies but we don’t recommend adding more paste.
This is a new one for us, so we may tweak this one but it’s a good curry with smooth and thick sauce. We’d probably dice the sweet potatoe bigger as it doesn’t take as long to cook but it scored an 8/10.
Without a doubt this is our most refined recipe, tweaked with an inch of its life to get it as close as possible to what you get in the top restaurants, dead proud of this one.
This is our favourite madras to cook in the SloMo and our first attempt at writing it up so be gentle with us.