Kerala curry is a blend of spices inspired by South India. It is a typical massalé that will pleasantly perfume your dishes. To be discovered for its exotic and spicy aromas. A journey of the senses into the cuisine of South India
Association in the kitchen poultry, lentils, rice, beans, vegetables and broth.
Packaging : Resealable bag of 40 gr - conservation of aromas.
Composition: coriander, turmeric, fennel, salt, cumin, fenugreek, chilli, gluten, mustard.
"A colorful blend of spices, a homemade curry with an intense flavor."
Warning: Last items in stock!
Curry is a mixture of spices that differs according to the culinary traditions of its region of origin. Kerala is a region in the south of India, the curry from this region is made with different spices including coriander, fenugreek, fennel, salt and cumin, chilli pepper. The curry leaf resembles the laurel. It is used in the composition of several varieties of massala.
Did you know that? The term massala (or masala) means "mixture" in the Tamil language.
The caloupilé (Murraya Koeningii) is a plant of the rutaceae family. It comes from the south of India and more particularly from the region of Kerala. It is found extensively in the rainforests of the southern part of the peninsula.
This tree can reach 4 to 5 meters and has the particularity of being in bloom all year round. Some smaller varieties are grown in pots and do not exceed 100 cm in height. Its evergreen foliage regenerates quickly. The leaves of the caloupilé are thin and deep green.
In the kitchen, curry leaves are used either by putting them fresh in the pot or by drying them to obtain curry powder.
Did you know that? A caloupilé (curry tree) can produce up to 100 kilos of leaves per year!
The main ingredient of curry is chilli pepper. The combination of spices depends on the gastronomic culture of the region where it is consumed, but also on the culinary habits of each family.
To create your own curry, roast the seeds of mustard, pepper, cumin, coriander, fennel, cloves, fenugreek before adding turmeric, dried curry leaves and dried red chili peppers.
David Vanille's choice: I have chosen to offer you a high quality Kerala curry blend for the flavour it brings to rice and other unique dishes. Its composition includes the herbs and spices traditionally found in curry: coriander, turmeric, fennel, cumin, fenugreek, chilli pepper. It also contains traces of mustard and gluten.
There are several dozen varieties of curry and hundreds, even thousands of "homemade" curry recipes.
Discover the compositions of the most famous curries:
Curry comes in the form of curry powder or curry paste. In the West, powder is more commonly used, while red or green paste is more often used in oriental cuisine.
Curry and massalé are both spice blends, however, the "Massalé" blend includes caloupilé leaves, an ingredient not found in curry. Carry is a dish named after the mixture of spices that gives it all its flavour.
Did you know that? : Some curries can contain up to 36 different spices.
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 traces of curry can be found in a recipe book dating back to the 5th century BC. In this book, curry recipes were dishes that priests gave as offerings to the gods.
The massala was brought back from India by the English in the 18th century. In Europe, it is called curry, in reference to the name of the sauce dishes called "Kari" in the Tamil language. Karis are dishes with fish, meat or vegetable sauces spiced with a mixture of spices.
Malaysia, Thailand, Japan, Arab countries, Jamaica, Guadeloupe, Reunion... there are as many recipes for curry as there are countries and even regions.
Curry has certain medicinal virtues, it is consumed as an infusion to treat colic.
Each part of the curry tree has virtues:
Kerala curry brings a little exoticism to your dishes. It is ideal for flavouring rice or vegetable recipes. It goes perfectly with coconut milk.
Want to try my Kerala curry? Here's a menu that showcases this blend of spices.
In this recipe, the curry powder is used to flavour the chicken needles that have been previously cooked in oil. Add a shallot, coriander and Kerala curry. Garnish your leaves and put them in the oven. To be eaten hot, accompanied by rice or raw vegetables.
This unique dish with its Creole flavors is a must and is also very simple to make. Mince an onion, two peppers and tomatoes. Brown the onion with a teaspoon of curry, 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 cilantro. Serve with rice.
A fruity and gourmet dessert that goes wonderfully with doughnuts or a scoop of vanilla ice cream. Cut the bananas into pieces. Bring 4 tablespoons of balsamic vinegar to the boil and plunge the bananas into it, a few dry reasons. Sugar at your convenience. Let it go down. Once the bananas are stewed, add a pinch of curry and cinnamon.
We advise you to keep your Kerala curry in an airtight container and away from light. Preserved in good conditions, curry retains its gustatory qualities and aromas for several months.
Murielle D. published the 29/01/2020 following an order made on 11/01/2020
Tres parfumer , mais pas encore utiliser .
Eunice S. published the 28/01/2020 following an order made on 13/01/2020
Bon produit, parfume agréablement les plats. Dommage qu'il y ait du gluten dans la composition.
Comment from David Vanille the 28/01/2020
Bonjour Eunice, Ce sont des traces de gluten possible uniquement ;-) Au plaisir, David
Severine M. published the 23/01/2020 following an order made on 12/01/2020
Super en tout
Nathanaël H. published the 20/01/2020 following an order made on 12/01/2020
Très bonne qualité, merci !
Brigitte D. published the 19/01/2020 following an order made on 12/01/2020
Merci pour le cadeau
Sabrina A. published the 19/01/2020 following an order made on 11/01/2020
super rien a redire tt est parfait
Dominique L. published the 19/01/2020 following an order made on 10/01/2020
Dimitri E. published the 19/01/2020 following an order made on 10/01/2020
Je ne l'ai pas encore essayer, mais il sent très bon
Yoann G. published the 19/01/2020 following an order made on 10/01/2020