Hot Madras Curry Sauce

The early Hot Madras curry sauce menu formula did not offer particularly hot curries, but in the early post-war days, a demand began to emerge for them. In response, one of those wily restaurateurs dreamed up the notion of adding a teaspoon of chilli powder, tomato, ground almond and lemon juice to a standard Medium Curry, and calling it by a name he knew to be associated with chilli heat, and hey presto, the Madras curry was born.