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This curry is a reflection of my travels in India, that colourful country. Discover a blend of spices with intense and slightly spicy flavours to sublimate your daily recipes
Composition: flowerof salt, spices and herbs.
Gift on each order
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Free delivery from 69 €
Fish, shellfish, lentils, rice, pasta
Freshness packet - DUO 05/2025
Creation and assembly of spices in France
Madras Curry is a mixture of spices (masala) resulting from my many trips to India and neighbouring countries.
As a country with 29 regions, India offers multiple curry 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 each time you taste a new journey, a new destination!
There is not a curry recipe, but curry recipes! My Madras curry is made with spices traditionally found in curries. I have chosen 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 :
- 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 cur ry: 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.
The carry is a dish, the 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 records of curry date back to the 5th century B.C. It was then used only as an offering to God.
It wasin 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 both traditional and more 'creative' curricula. Each region in each farming country creates its own curry recipes. It is also important to know that the people themselves create their own curries. It is estimated that there are several thousand different masalas.
The caloupilé tree has many virtues:
MadrasCurry is intended to season all your simmered dishes, so you can incorporate it from the beginning or middle of cooking so that it exhales all its flavors. 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 many different regions!
If you fear that the spiciness of this blend may be too strong for some palates, I advise you to use it in combination with coconut milk, which will allow you to fully enjoy the flavours of Madras Curry in a milder tasting environment.
Madras 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 simple starter in which Madras 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 Madras 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 Madras Curry powder. You can add roasted peanuts or sesame seeds.
Chocolate mousse is a classic dessert that lends itself to any interpretation. 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 recommend that you keep my Madras Curry in a completely airtight container. Store it dry and away from light, it will keep all its gustatory and olfactory qualities.
Based on 147 customer reviews
published the 22/06/2022
following an order made on 07/06/2022
Super curcuma . Le gingembre moulu est aussi extraordinaire.
On sent la fraîcheur des produits et leur qualités nutritionnelles
published the 29/05/2022
following an order made on 15/05/2022
Très bien, je recommande vivement !
published the 24/05/2022
following an order made on 07/04/2022
mauvaise qualité, je déconseille ce site qui est irrespectueux en cas de problème et on ne peux joindre personne par téléphone, ils ont bloqués mon compte, c'est des escrocs. A FUIR !!
published the 25/04/2022
following an order made on 13/04/2022
published the 13/04/2022
following an order made on 20/03/2022
Toujours le vrai goût du curry.
published the 13/03/2022
following an order made on 28/02/2022
published the 10/03/2022
following an order made on 21/02/2022
published the 09/03/2022
following an order made on 07/02/2022
Superbe avec une recette plus orientale. Très parfumé et long en bouche
published the 20/02/2022
following an order made on 05/02/2022
c'est une épice que je consomme beaucoup car je trouve que ça parfume bien les plats
published the 17/02/2022
following an order made on 23/01/2022
Nous ne l'avons pas encore utilisée mais me parait très bien en rapport qualité/prix