The Curry of the Company of India is the reflection of my travels in this colourful country. Discover a mix of spices with intense and slightly spicy flavours to sublimate your daily recipes.
Association in cooking: Fish, shellfish, lentils, rice, pasta.
Dosage: To be dosed according to your desires for more or less intense
flavors Composition: Coriander, turmeric, mustard, cumin, hot pepper, fenugreek, salt, black pepper, garlic, fennel.
Packaging : 40g fresh sachet.
"An invitation to my adopted country: India"
Warning: Last items in stock!
Compagnie des Indes Curry is a blend of spices (masala) from my many travels in India and neighbouring countries.
As a country with 29 regions, India offers multiple curricular recipes. Smells and colours refer to each of its regions. From Tamil Nadu to Punjab, via Uttar Pradesh, Curry is THE visual, olfactory and gustatory reference that allows you to have a reference point in the heart of these regions so different from each other, but also to rediscover a new journey, a new destination with each tasting!
The curry leaf resembles the laurel leaf. It grows on the caloupilé, a plant of the rutaceae family found mainly in the tropical forests of southern India. This tree, 5 meters high, is constantly in flower. There are also small varieties that can be grown in pots. These rarely exceed one meter in height.
The curry leaves are an intense green. They can be eaten fresh or dried. The curry powder is made by crushing the dried curry leaves.
David Vanille's choice: I have chosen to compose a curry recipe that brings together ingredients that seem to me to be as typical and traditional of this blend as they are adapted to the palate of each person, according to their own dosage: coriander, turmeric, mustard, cumin, hot pepper, fenugreek, salt, black pepper, garlic, fennel. In my opinion, this one had to carry with him the heritage of these adventurers who set out to conquer new territories, new cultures and new treasures.
There is not a curry recipe, but curry recipes! My curry from the Compagnie des Indes is made with spices traditionally found in curries. I chose to add hot chilli pepper to give it a moderate spiciness. This one is inspired by Indian curry.
However, many varieties of curry exist, among them :
- The tandoori masala: a curry made with cinnamon, paprika, chilli, black pepper, turmeric, cumin and fennel.
- Madras curry: a curry with red chilli peppers, cumin, caloupilé leaves, ginger..
- Ceylon curry: a curry from Sri Lanka, another land of discoveries of colours and flavours. There is a curry based on cardamom, cumin, coriander, fenugreek, fennel..
Curry, carry, massalé, masala... so many names around curry that most of us don't know the exact meaning.
Curry and massalé are two mixtures of spices which differ by the presence of caloupilé leaves in the massalé.
Carry is a dish, curry is a mixture of spices.
Curry is a thousand-year-old spice. In India, it is called "massala", a term meaning "mixture" and which refers to the many spices used in its composition.
The first written traces of curry date back to the 5th century B.C. It was then only used as an offering to God.
It was in the 18th century that curry arrived in Europe. It was brought by the English. It was given the name curry and not massala; curry being the main condiment of the carry, the dishes in sauce called "Kari" in Tamil language.
Today, there are traditional curries and more "creative" curries. Each region of each farming country creates its own curry recipes. It is also important to know that people themselves create their own curries. It is estimated that there are several thousand different masalas.
The caloupilé tree has many virtues:
Compagnie des Indes Curry is destined to season all your simmered dishes, so you can incorporate it from the beginning or middle of cooking so that it exhales all its flavours. But this blend is also appreciable when it is integrated into a preparation intended for quick and lively cooking (such as in a frying pan, a wok, or even on pieces that you wish to grill).
Sprinkle half a spoonful to a spoonful on your savoury dishes and even in some sweet preparations, and set off to discover multiple regions!
If you fear that the spiciness of this blend may be too strong for some palates, I advise you to use it in association with coconut milk which will allow you to fully enjoy the flavours of the Curry de la Compagnie des Indes in a milder taste environment.
Compagnie des Indes Curry is one of the simplest spice blends to integrate and adapt to your everyday cooking. Of course, you can use it in the preparation of traditional Indian dishes to give them a new flavour.
Would you like to discover all the flavours of my curry? Here is a menu that will allow you to enjoy all its flavours.
A light and easy to make starter in which the Compagnie des Indes Curry brings a special flavour to scallops without distorting the taste of this exceptional product. Seize your scallops on a grill. Season with salt. In a casserole, heat a little coconut milk. Add a pinch of Compagnie des Indes curry. Let it thicken. Coat your scallops. Excellent with basmati rice.
A vegetarian recipe with an intense flavour. Slice peppers, onions, carrots and turnips. Fry them over high heat in oil and garlic. Add half a teaspoon of Compagnie des Indes Curry powder. You can add roasted peanuts or sesame seeds.
Chocolate mousse is a classic dessert that lends itself to all interpretations. Here, curry brings an exotic note to this childhood dessert. Add a little curry to your melted chocolate and discover a new version of your favourite dessert.
Like all my powdered condiments and spices, I advise you to keep my Curry from the Compagnie des Indes in a totally airtight container. Store it dry and away from light, it will keep all its gustatory and olfactory qualities.
Laure Anne C. published the 29/07/2020 following an order made on 15/07/2020
Délicieux. Très parfumé avec juste ce qu’il faut de piquant pour satisfaire toute la famille.
Aya Q. published the 25/07/2020 following an order made on 11/07/2020
Beau produit. Parfum exceptionnel ! J'ai adoré cette épice. J'ai badigeonné un petit peu sur mon poisson qui allait au four. Un pur délice !
Vickie C. published the 20/07/2020 following an order made on 09/07/2020
Mélange d'épices très parfumé
Thierry M. published the 14/07/2020 following an order made on 02/07/2020
Damienne D. published the 13/07/2020 following an order made on 01/07/2020
Pas encore testé
Ingrid D. published the 13/07/2020 following an order made on 26/06/2020
On se croirait en Inde
Celia L. published the 10/07/2020 following an order made on 28/06/2020
RAS. J en recommanderai sans hesiter.
Laurent G. published the 04/07/2020 following an order made on 22/06/2020
R A S
Françoise M. published the 30/06/2020 following an order made on 17/06/2020
Pas encore essayé. Mais je ne pense pas être déçue. Les produits sur David Vanille sont de très bonnes qualités.