Kerala Curry - Sauces

What is curry?

Curry is a mixture of spicesthat differs according to the culinary traditions of its region of origin. Kerala is a region of southern India, the curry from this region is made with different spices including coriander, fenugreek, fennel, salt and cumin, chilli ... The curry leaf looks like the bay leaf. It is used in the composition of several varieties of massala.

The different varieties

There are dozens of varieties of curry and hundreds, if not thousands, of "homemade" curry recipes.

Discover the compositions of the most famous curries:

• Ceylon curry: a Sri Lankan curry made with cardamom, cinnamon, cumin, coriander, fenugreek, fennel..
• The seven seas curry : an Indonesian curry recipe with a mix of cinnamon, hot pepper, celery salt, cumin, coriander..
• Tandoori masala: a mixture of Indian spices made with cinnamon, fennel, paprika, chili, black pepper, turmeric, cumin..
• Garam masala: a curry from India or Reunion Island made with the main ingredients of curry: mustard seeds, cumin, cloves, cinnamon, coriander, fenugreek, black pepper or white poppy seeds.
• Madras curry: a mixture of Indian spices based on red chillies, cumin, black pepper, caloupilé leaves, ginger and turmeric.

Curry, massalé, carry... what are the differences?

Curry comes in the form of curry powder or paste. In the West, the powder is more commonly used, while the red or green paste is more often used in Oriental cuisine.

Both curry and massalé are spice mixtures, however, the "massalé" mixture includes caloupilé leaves, an ingredient not found in curry. Carry is a dish named after the spice blend that gives it its flavor.

Did you know? some curries can contain up to 36 different spices.

The origins of curry

Curry has been consumed in India for thousands of years. There, it is called "Massala" which means "mixture", because of its composition based on several spices.

However, the first written records of curry are found in a recipe book dating from the 5th century BC. In this book, curry recipes were dishes that priests gave as offerings to the gods.

Massala was brought from India by the English in the 18th century. In Europe, it is called curry, in reference to the name of the dishes in sauce called "Kari" in Tamil language. Karis are dishes in sauce with fish, meat or vegetables spiced with a mixture of spices.

Curry nowadays

Malaysia, Thailand, Japan, Arab countries, Jamaica, Guadeloupe, Reunion Island... there are as many recipes as there are countries and even regions.

Other uses of curry

Curry has certain medicinal virtues, it is consumed as an infusion to treat colic.

Each part of the curry tree has virtues:

• The curry bark: it helps digestion and is a gastric tonic. It relieves kidney pain and would even delay the appearance of white hair!
• Curry leaves: they are used to heal skin rashes. Crushed, they would be an anti-venom. Fresh, they stop diarrhea and in infusion, stop vomiting. Their juice is good for the sight.
• The roots: like the bark, they are useful for healing skin rashes.
  
  

How to use Kerala curry in cooking?

Kerala curry brings an exotic touch to your dishes. It is ideal for flavoring recipes based on rice or vegetables. It goes perfectly with coconut milk.

Our recipe ideas with Kerala curry

Want to try my Kerala curry? Here is a menu that honors this blend of spices.

The starter: Chicken Samosa with curry

In this recipe, the curry powder is used to flavour the chicken strips that have been browned in oil. Add a shallot, coriander and Kerala curry powder. Garnish your sheets and put them in the oven. Enjoy hot, with rice or raw vegetables.

The dish: Shrimp and coconut milk curry

This unique dish with Creole flavors is a must-try and very simple to make. Slice an onion, two peppers and tomatoes. Sauté the onion with a teaspoon of curry powder, then add the vegetables and the 40 cl of coconut milk. Simmer for 15 minutes before adding the shrimp. Add the finishing touch by sprinkling with coriander. Serve with rice.

Dessert: Banana Chutney with Kerala Curry

A fruity, gourmet dessert that goes well with doughnuts or a scoop of vanilla ice cream. Cut the bananas into pieces. Bring 4 tablespoons of balsamic vinegar to a boil and dip the bananas in it, along with a few dried reasons. Sweeten to your liking. Let reduce. Once the bananas are stewed, add a pinch of curry and cinnamon.

How to keep the curry ?

We advise you to keep your Kerala curry in an airtight container and away from light. Kept in good conditions, the curry will keep its taste and aroma for several months.