Mild Madras Curry

Livré en sachet refermable 

- Mélange Epiciane -

Sans OGM - Sans ionisation -

Uses in Cooking:
Mild Madras curry is a bright yellow, very fine powder that is slightly spicy, offering a rich flavor and captivating aroma that awakens the senses without the burning intensity of hot chili.

This traditional Indian spice blend adds an exquisite aromatic touch to almost all meats (lamb, chicken, beef, veal), fish, rice, pasta, etc.

Cooking a dish containing this mild curry will also fill the house with a welcoming fragrance. For meats, the mild curry is ideally complemented by the addition of lightly sautéed onions at the beginning of cooking and thyme at the end for a harmonious flavor blend.

For a meat dish serving 4 people, use about 1 teaspoon of this blend. Incorporate some of the curry in the middle of cooking so that its aroma can spread well, and add the rest toward the end of cooking for an enchanting aromatic finish.

Mild Madras curry also pairs wonderfully with fresh cream, creating a creamy sauce to drizzle over rice, pasta, shellfish, or fish. A simple yet refined dish, ready in just a few minutes! You can also add it to a béchamel sauce for a flavorful and mild variant, making it a perfect substitute for nutmeg!

Composition:
Coriander, cumin, turmeric, cardamom, fennel, fenugreek, ginger, mustard, garlic, black pepper, salt (Note: hot chili is omitted to ensure a milder version of this traditional blend).

A Little History:
In India, almost every family creates its own curry, which is why there are countless variations of this spice blend around the world. The term "curry" (or "carry" in French) is generally used in the West to refer to a wide variety of spicy preparations that flavor mainly 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, derived from the Tamil word "kari," meaning "stew." In reality, the term "curry" is not commonly used in India, where the word "masala" is preferred, meaning "mix." "Curry" also refers to dishes prepared using these spice blends, which can be presented in powder or paste form. Depending on their composition, curries can vary from very mild to very strong but are always highly aromatic.

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

The term "carry" was also adopted early on by the Creole populations of Réunion and Mauritius, and it is now used to describe certain dishes in Réunion and Mauritian cuisines.