I’ve loved madras since the 80’s, the addition of chips is a thing that I was familiar with back in the day and compliment the plate.

Here’s the recipe, which is not as arduous as it appears:

This of here’s the base gravy:
8 onions, tin of tomatoes, coriander herb, half cabbage, 2 red peppers, 2 carrots, 2tsp salt, 3tbs madras powder, 2tbs tomato purée, 4tbs veg oil, two tea spoons each of coriander powder, cumin, paprika, turmeric, chili and garam masala.
Sweat it down, cover with water and simmer until ready to blend
Here’s the finished curry:
Put about 5-6 tbps of veg oil in a pan, give it a medium to high heat, add 2tbsp each of finely chopped garlic and root ginger, let that cook the rawness out but not burn, add 1tbsp of dried methi, stir in for a minute then add a tsp each of cumin, coriander powder, turmeric, chili powder and garam masala, 2tbsp of madras powder, stir in and then about 5tbsps of tomato puree, add salt (do so at your discretion but I’d add about 1tsp to start with and let your taste buds guide you), stir in for a minute or two, add two or three ladles of the gravy, stir in, add about 100-200 ml of lemon juice (go steady and taste until you feel you’ve hit the mark), stir and cook for 5-10 mins then add your meat or fish, finally and just before serving you add finely chopped coriander. Serve
I add chopped finger chillies at the beginning to give it a natural lift 😉