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