83. Soya Wadi Madras Curry

Updated at: Thu, 17 Aug 2023 03:18:35 GMT

Step 1

Put the rice on to cook using your preferred method.

Step 2

Blitz the onion, garlic, ginger and chilli in a food processor or blender until it becomes a rough paste, adding water if needed. Then, in a large Dutch oven or pot, heat the ghee on a medium heat, before adding the cardamom pods. When they smell great, add the food processor paste, and cook on low with a tiny pinch of salt, so that it all goes translucent and sweet, about 10 minutes.

Step 3

Add the powdered spices, and tomato paste, cooking this off for a couple of minutes to remove the raw tomato paste smell. Then add the stock, and simmer until the flavours combine nicely and the flavour matures, about half an hour.

Step 4

In the meantime, prepare the soya wadi by first rinsing them in cold water, then putting them in a pot with room temperature water, and a pinch of salt, and bringing to the boil. Once boiling, cook for 5 minutes before straining and rinsing in cold water again. Squeeze the soya wadi of any liquid, then set aside.

Step 5

Once the curry gravy tastes pretty great, add the capsicum, peas and soya wadi, and cooking for a further 5 minutes or so so that the capsicum cooks a little so it isn’t crunchy, but also doesn’t wilt either. Add the lemon juice to wake up the flavour. and taste for seasoning. If you need a bit more acid, use the rest of the lemon or even a tiny bit of tamarind paste. Otherwise, season with salt, pepper, sugar or chilli powder as desired. Serve rice, naan, or both.

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