The Curry of the Company of India is the reflection of my travels in this colourful country. Discover a blend 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
flavours Composition : Coriander, turmeric, mustard, cumin, hot pepper, fenugreek, salt, black pepper, garlic, fennel.
Packaging : Resealable bag - conservation of aromas.
"An invitation to my adopted country: India"
Warning: Last items in stock!
The Curry of the Company of India is a mixture of spices (masala) resulting from my many trips to India and neighbouring countries.
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 each time you taste a new journey, a new destination!
The curry leaf looks like 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 is 5 meters high and is in constant bloom. There are also small varieties that can be grown in pots. These rarely exceed one metre in height.
The curry leaves are an intense green. They can be eaten fresh or dried. Curry powder is made by crushing the dried curry leaves.
David Vanille's choice : I have chosen to compose a recipe of Curry gathering ingredients that seem to me as typical and traditional of this blend as adapted to the palate of each one, according to its 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's 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, there are many varieties of curry, among them:
- Tandoori masala: a curry made from 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 discovery of colours and flavours. It is a curry made from cardamom, cumin, coriander, fennel, 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 spice mixtures that 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 traces of curry date back to the 5th century B.C. It was then only used as an offering to God.
Curry arrived in Europe in the 18th century. 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 the Tamil language.
Today, there are 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:
The Curry of the Compagnie des Indes is dedicated to season all your simmered dishes, so you can integrate 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 certain 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 association with coconut milk which will allow you to fully enjoy the flavours of Compagnie des Indes Curry 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 to prepare 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 the Curry of the Compagnie des Indes brings a particular flavour to the 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 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 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.
Ayeth B. published the 23/05/2020 following an order made on 01/05/2020
Pas encore essayé
Jacqueline L. published the 15/05/2020 following an order made on 02/05/2020
Me semble très bien !
Yasmina R. published the 15/05/2020 following an order made on 01/05/2020
super, je recommande
Emma P. published the 02/05/2020 following an order made on 10/04/2020
Pas encore essayé.
Quentin G. published the 30/04/2020 following an order made on 17/04/2020
Bien relevé et très parfumé.
Sébastien B. published the 29/04/2020 following an order made on 05/04/2020
Ce curry est super parfumé et excellent. Une petite dose permet de parfumer un bon plat.
Toledo A. published the 28/04/2020 following an order made on 16/04/2020
Pas encore utilisé mais rien que l'odeur fait voyager
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Bernard S. published the 29/03/2020 following an order made on 21/03/2020
très parfume, embaume la cuisine