Madras curry
Madras curry is a curry made with a sauce of onions and tomatoes, made spicy hot with chili pepper and a curry powder made from a mixture of other spices. The dish was invented in Anglo-Indian cuisine; the name is unknown in Indian cuisine.
Origins
Madras curry gets its name from the city of Madras at the time of the British Raj; the name is not used in Indian cuisine. The name and the dish were invented in Anglo-Indian cuisine for a simplified spicy sauce made using curry powder, tomatoes, and onions. The name denotes a generalised hot curry.In her 1895 book Anglo-Indian Cooking at Home, Henrietta Hervey described how to make three curry powders, which she called "Madras", "Bombay", and "Bengal". Her "Madras" powder recipe called for coriander, saffron, chilli, mustard seed, pepper, and cumin, among other ingredients.