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 through the cuisine of South India
Association in the kitchen poultry, lentils, rice, beans, vegetables and broth.
Packaging : Reclosable bag of 40 gr - aroma preservation.
Composition: coriander, turmeric, fennel, salt, cumin, fenugreek, chilli, gluten, mustard.
"A colourful blend of spices, a homemade curry with an intense taste"
NEW - Release on November 26th
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Curry is a mixture of spices that differs according to the culinary traditions of its region of origin. Kerala is a region in southern India, curry from this region is made with different spices including coriander, fenugreek, fennel, salt and cumin, chilli pepper... The curry leaf looks like bay leaf. It is used in the composition of several varieties of massala.
Did you know that? The term massala (or masala) means "mixture" in Tamil.
The caloupilé (Murraya Koeningii) is a plant of the rutaceae family. It comes from southern India and more particularly from the Kerala region. It is widely found in the tropical forests 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 cooking, curry leaves are used either by putting them fresh in the casserole dish 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, you must roast the seeds of mustard, pepper, cumin, coriander, fennel, cloves, fenugreek before adding turmeric, dried curry leaves and dried red 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 recipes for "homemade" curry.
Discover the compositions of the most famous curries:
Curry is presented in the form of curry powder or paste. In the West, powder is more commonly used, while red or green paste is more often used in oriental cuisine.
Curry and massage are both spice blends, however, the "Massale" blend includes caloupilé leaves, an ingredient not found in curry. Carry is a dish named after the spice mixture that gives it its full 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 offered to the gods.
Massala was brought back from India by the English in the 18th century. In Europe, it is called curry, referring to the name of dishes in sauce called "Kari" in Tamil. Karis are dishes in fish, meat or vegetable sauce spiced with a mixture of spices.
Malaysia, Thailand, Japan, Arab countries, Jamaica, Guadeloupe, Reunion Island... there are as many recipes as 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 its own 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 is a menu that highlights this blend of spices.
In this recipe, the curry powder flavours the chicken tenderloins that have already been browned in oil. Add a shallot, coriander and Kerala curry. Garnish your leaves and put them in the oven. To be enjoyed hot, served with rice or raw vegetables.
This unique dish with its Creole flavours is a must and is also very easy to make. Slice 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 shrimp. Add the final touch by sprinkling coriander. Serve with rice.
A fruity and gourmet dessert that goes perfectly with doughnuts or a scoop of vanilla ice cream. Cut the bananas into pieces. Bring 4 tablespoons of balsamic vinegar to a boil and plunge the bananas into it, for a few dry reasons. Sweeten at your convenience. Allow to reduce. 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.