Madras curry

Livré en sachet refermable 

- Mélange Epiciane -

Sans OGM - Sans ionisation -

Uses in Cooking:
Carry (in French) or curry (in English) is a bright yellow, very fine powder that is slightly spicy, with an extraordinary taste and a powerful aroma that literally bursts in the mouth.

Mild Madras curry is a traditional blend in Indian cuisine. It will deliciously flavor almost all meats (lamb, chicken, beef, and veal), fish, rice, pasta, etc. Just a hint of this blend in a simple salad dressing will give it a nutty flavor!

Cooking a dish containing it will wonderfully perfume the entire house! In meats, the carry is truly enhanced by adding lightly sautéed onions at the beginning of cooking and thyme at the end.

For a meat dish serving 4 people, use about 1 teaspoon of this blend. Add some of the carry in the middle of cooking so that its aroma permeates the dishes, and add the rest toward the end of cooking to give the dish a certain "lift."

You can also mix the carry into fresh cream to drizzle over rice, pasta, shellfish, or fish. This way, you’ll have a simple and delicious dish prepared in just 5 minutes! And if you make a béchamel sauce, it will also find its place there, creating a delightful alternative to nutmeg!

Composition:
Coriander, cumin, turmeric, cardamom, fennel, fenugreek, ginger, mustard, garlic, hot chili, black pepper, salt.

A Little History:
In India, almost every family makes its own carry, so there are countless variations around the world! Carry (or curry in English) is a generic term mainly used in the West to refer to a wide variety of spicy preparations that flavor primarily Indian cuisine, but also Thai, Southeast Asian, and Indian Ocean cuisines.

This name was popularized by British colonists during the colonization period to describe all sauced Indian dishes. It derives from the Tamil word "kari," meaning "stew." In reality, the term is not commonly used in India, where the word "masala" (meaning "mix") is preferred. Carry also refers to dishes prepared using these spice blends, which can be presented in powder or paste form. Depending on their composition, curries can be very mild or very strong, but they are always highly aromatic.

It is also important not to confuse these spice preparations with curry leaves (or caloupilé), which come from the shrub Murraya koenigii and are not necessarily part of these blends.

The term "carry" was adopted early on by the Creole inhabitants of Réunion and Mauritius, and it is now used to name some dishes in Réunion and Mauritian cuisines.