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Kerala Curry - Discovery of the South

Kerala curry is a blend of spices inspired by South India. It is a typical massalé that will pleasantly perfume your dishes. To discover for its exotic and spicy aromas. A journey of the senses in the cuisine of South India

Association in the kitchen poultry, lentils, rice, beans, vegetables and broth.
Packaging : Resealable bag - 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."

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  • One bag of 40g
  • 3 bags of 40g

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  • What is curry?

    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, curry from this region is made with different spices including coriander, fenugreek, fennel, salt and cumin, chilli pepper. The curry leaf itself resembles the laurel. It is used in the composition of several varieties of massala.

    Did you know this? The term massala (or masala) means "mixture" in the Tamil language.

    The harvest of the curry leaves

    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 a lot in the tropical forests of the south of the peninsula.

    This tree can reach 4 to 5 metres 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 cooking, 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 preparation of curry

    The main ingredient in 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 chillies.

    David Vanilla'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 takes up the spices and herbs traditionally present in curry: coriander, turmeric, fennel, cumin, fenugreek, chilli pepper. It also contains traces of mustard and gluten.

    The different varieties

    There are several dozen varieties of curry and hundreds, even thousands of "homemade" curry recipes.

    Discover the compositions of the most famous curries:

    • Ceylon curry: a curry from Sri Lanka made from cardamom, cinnamon, cumin, coriander, fenugreek, fennel..
    • Seven Seas Curry: an Indonesian curry recipe with a mixture of cinnamon, hot pepper, celery salt, cumin, coriander..
    • Tandoori masala: a blend of Indian spices based on cinnamon, fennel, paprika, chilli, black pepper, turmeric, cumin..
    • Garam masala: a curry from India or Reunion Island based on the main curry ingredients: mustard seeds, cumin, cloves, cinnamon, coriander, fenugreek, black pepper or white poppy seeds.
    • Madras curry: a blend of Indian spices based on red peppers, cumin, black pepper, caloupilé leaves, ginger and turmeric.

    Curry, massalé, carry... what's the difference?

    Curry comes in the form of curry powder or curry 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 blends, however, the "Massalé" blend includes caloupilé leaves, an ingredient not found in curry. Carry is a dish named after the spice blend that gives it its full flavour.

    Did you know that? : Some curries can contain up to 36 different spices.

    The origins of curry

    Curry has been consumed in India for thousands of years. Over 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 dishes in sauce called "Kari" in Tamil language. Kari are dishes with fish, meat or vegetable sauces spiced with a mixture of spices.

    Curry nowadays

    Malaysia, Thailand, Japan, Arab countries, Jamaica, Guadeloupe, Reunion... there are as many recipes for curry 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 its own virtues:

    • Curry bark: helps digestion and is a gastric fortifier. It relieves kidney pain and even delays the appearance of white hair!
    • Curry leaves: they are used to cure skin rashes. Crushed, they would be an anti-venom. Fresh, they stop diarrhoea and in infusion, stop vomiting. Their juice is good for your eyesight.
    • Roots: like the bark, they are useful for healing skin rashes

    How to use Kerala curry in cooking?

    Kerala curry brings a little exoticism to your dishes. It is ideal for flavouring recipes based on rice or vegetables. It goes perfectly with coconut milk.

    Our recipe ideas with Kerala curry

    Want to test my Kerala curry? Here's a menu that features this blend of spices.

    The starter : Chicken curry samossas

    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 in the oven. To be eaten hot, accompanied by rice or raw vegetables.

    The dish: Curry with shrimps and coconut milk

    This unique dish with Creole flavours is a must and is very easy to make. Mince an onion, two peppers and tomatoes. Sauté the onion with a teaspoon of curry, then add the vegetables and 40 cl of coconut milk. Simmer for 15 minutes before adding the prawns. Add the final touch by sprinkling with coriander. Serve with rice.

    Dessert: Kerala Banana Curry Chutney

    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. Sweeten to your liking. Leave to reduce. Once the bananas are stewed, add a pinch of curry and cinnamon.

    How to store curry?

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

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    4.8 /5

    Based on 18 customer reviews

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    Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020


    Au top comme d'habitude

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    Mickael D. published the 10/03/2020 following an order made on 16/02/2020



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    Marie-Pierre D. published the 27/02/2020 following an order made on 16/02/2020


    jolie poudre de curry a voir au niveau de la saveur ,emballage nickel.

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    Florence R. published the 23/02/2020 following an order made on 15/02/2020



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    Pascal T. published the 17/02/2020 following an order made on 10/02/2020


    Curry différent très bon.

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    Murielle D. published the 29/01/2020 following an order made on 11/01/2020


    Tres parfumer , mais pas encore utiliser .

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    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

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    Severine M. published the 23/01/2020 following an order made on 12/01/2020


    Super en tout

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    Nathanaël H. published the 20/01/2020 following an order made on 12/01/2020


    Très bonne qualité, merci !

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    Brigitte D. published the 19/01/2020 following an order made on 12/01/2020


    Merci pour le cadeau

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