• Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
  • Curry de la Compagnie des Indes
Curry de la Compagnie des Indes

Madras Curry - Sauces

World One-way in India

This curry reflects my travels in India, this colorful country. Discover a mixture of spices with intense and slightly spicy flavors to enhance your daily recipes.

Composition: flower of salt, spices and aromatics.

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  • 100g
  • 200g
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Kitchen association

Fish, shellfish, lentils, rice, pasta

Kitchen association : Fish, shellfish, lentils, rice, pasta


Freshness packet - DUO 05/2025

Conditioning : Freshness packet - DUO 05/2025

Origin - Plantations

Creation and assembly of spices in France

Origin - Plantations : Creation and assembly of spices in France
« An invitation to my adopted country: India »
Learn more

What is Madras curry?

Madras Curry is a blend of spices (masala) that I have learned from my many travels in India and neighboring countries.

India is a country with 29 regions and offers many curry recipes. Smells and colors refer to each of its regions. From Tamil Nadu to Punjab, through 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 different varieties of curry

There is not one curry recipe, but many! My Madras curry is made with spices traditionally used in curries. I chose to add hot pepper to give it a moderate spiciness. This one is inspired by the Indian curry.

However, many varieties of curry exist, among them :

- Tandoori masala: a curry made with cinnamon, paprika, chili, black pepper, turmeric, cumin and fennel.

- Madras curry: a curry with red chillies, cumin, caloupilé leaves, ginger..

- Ceylon curry: a curry from Sri Lanka, another land of discovery of colors and flavors. It is a curry based on cardamom, cumin, coriander, fenugreek, fennel..

Different names for curry

Curry, carry, massalé, masala... so many names around curry whose exact meaning is unknown to most of us.

Curry and masala are two mixtures of spices which differ by the presence of caloupilé leaves in the masala.

The carry is a dish, the curry, a mixture of spices.

The origins of curry

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 only used 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 of curry and not massala; curry being the main condiment of carry, the dishes in sauce called "Kari" in Tamil language.

Curry today

Today, there are traditional curries and more "creative" curries. Each region of each cultivating country creates their own curry recipes. It is also important to know that the populations themselves create their own curries. It is estimated that there are several thousand different masalas.

Other uses of curry

The caloupilé tree has many virtues:

  • Its bark: in infusion, it helps to digest better and relieves the renal pains.
  • Its leaves: are active against the problems of skin and in particular the eruptions. The curry leaves would be also an effective anti-venom. They stop vomiting and diarrhea.
  • Its roots: They also act on skin rashes.

How to use the Madras curry in cooking?

The Madras curry is dedicated to season all your simmered dishes, you can integrate it from the beginning or in the middle of cooking so that it exhales all its flavors. But this blend is also appreciated when you add it to a preparation intended to cook quickly and briskly (such as in a pan, a wok, or on pieces that you want to grill).

Sprinkle half a spoonful to a spoonful on your savoury dishes and even in some sweet preparations, and embark on a journey of discovery!

If you are afraid that the spiciness of this blend is too strong for some palates, I advise you to use it in combination with coconut milk which will allow you to fully enjoy the flavors of Madras Curry in a milder taste environment.

Our recipe ideas with Madras Curry

Madras Curry is one of the simplest spice blends to integrate and adapt to your everyday cooking. Of course, you can use it to prepare traditional Indian dishes to give them an original flavor.

Would you like to discover all the flavors of my curry? Here is a menu that will allow you to enjoy all its flavors.

The starter: Scallops with honey

A light and simple starter in which the Madras Curry brings a particular flavour to the scallops without altering the taste of this exceptional product. Sear your scallops on a grill. Add salt. In a casserole dish, heat a little coconut milk. Add a pinch of Madras curry. Let it thicken. Coat your scallops. Excellent with Basmati rice.

The dish: Vegetable wok with curry

A vegetarian recipe with an intense flavor. Cut peppers, onions, carrots and turnips into strips. 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.

Dessert: Indian Chocolate Mousse

Chocolate mousse is a classic dessert that lends itself to all kinds of interpretations. Here, curry brings an exotic note to this childhood dessert. Add a little curry powder to your melted chocolate and discover a new version of your favorite dessert.

How to store Madras Curry Powder

Like all my condiments and spice powders, I recommend storing my Madras Curry Powder in a completely airtight container. Store it in a dry place, away from light, so it will keep all its taste and smell.

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4.9 /5

Based on 169 customer reviews

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Gregory V. published the 19/11/2022 following an order made on 20/10/2022


Exellent curry

Marie S. published the 16/10/2022 following an order made on 30/09/2022


un délice!

Delphine D. published the 05/10/2022 following an order made on 05/09/2022


Epice essentiel pour la cuisine

Céline C. published the 11/09/2022 following an order made on 18/08/2022


Un indispensable

Marie-therese L. published the 13/08/2022 following an order made on 18/07/2022



ISABELLE L. published the 13/08/2022 following an order made on 14/07/2022


Je ne l'ai pas encore cuisiné mais le visuel et l'odeur me satisfont.

Adeline L. published the 07/08/2022 following an order made on 16/07/2022


Je recommande

France M. published the 07/08/2022 following an order made on 18/07/2022


Très bon beaucoup de goût.

SERGE L. published the 31/07/2022 following an order made on 16/07/2022



Ginette V. published the 29/07/2022 following an order made on 15/07/2022





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