Madras (now Chennai) is a city in south India. In this region, they use a lot of fiery hot red chilies, coconut, pepper, curry leaves, and tamarind in their cooking. Based on these flavors, Madras curry was invented in restaurants in Britain as an Anglo-Indian curry.
Our sauces are ready-to-use straight out of the jar. Simply saute meat or vegetables, add sauce, simmer for a few minutes, and your curry is done! One jar is sufficient for one lb of meat or vegetables.