CURRY – The legendary powder
CURRY – THE LEGENDARY POWDER
Curry is a true art!
A palette of colours and aromas to mix with meat, fish and vegetables!
Madras yellow curry
Madras curry is the traditional Indian curry . Its spicy hot strong flavours and its bright colour will enchant lamb, white meat, vegetables, which will all go wondrously with fruit.
Black curry powder
This toasted curry powder is naturally black. It’s an essential ingredient of Sri Lankan cuisine. Its powerful aromas are perfect for lentil dhal. Its toasted notes and strong aromas will enchant every palate. It will enhance all your fish, grilled meat and pan-fried vegetables.
This spicy curry goes wonderfully with meat, as it’s hotter and stronger as it’s full of chilli together with paprika, cumin, coriander, black pepper and fennel …
Thai green curry
This Thai Green curry releases notes of lemon grass, ginger and chilli. Perfect with scallops served in cream, cod, shrimps with coconut milk or chopped beef strips.
Terre Exotique’s exclusive Breton curry “Breizh Curry”
In the 17th century, boats set sail from ports in Southern Brittany for the Indian trading posts and returned laden with their precious wares: silk, porcelain, spices…
We have created our very own Breton curry powder. This spice mix whisks us back to the 17th century to the times of the East India Company.
These hardy sailors from Saint-Malo, sailed the seas in search of the world’s most exceptional spices…returning home to use them in their local seafood cuisine.
Try our exclusive recipe! Rich in iodine, it is delicious with all your seafood dishes.
So what’s the difference between curry, curry powder and curry leaves?
The word “curry” can mean so many things. It can mean a dish served in sauce cooked with spices, the powder used to make the dish, and the Murraya koenigii or curry tree leaf, which is used as a spice.
This is the spice mix used to make the dishes served in sauce which became known as curry by Westerners. There are all sorts of mixes, some stronger or tastier than others…
In India, they are more likely to use the word “masala” (which means “mix” in Hindi).
Curry is widely used in India for any dish served in a sauce. It can be made with meat, fish and vegetables and lentils (dhal).
The word curry comes from the Tamil word kari which means stew.
The curry tree (Murraya koenigii), is a tropical bush which needs a very hot climate. These aromatic leaves are widely used in Indian and Asian cuisine. They are the equivalent of our European bay leaf.
So to sum up: curry leaves are used to make curry powder, which is an essential ingredient of curry dishes.
A brief history of curry
You could compare the complexity of Indian cuisine to an orchestra with its different notes, compositions and instruments.
From the heights of the Himalayas, to the beaches of Goa, the culinary diversity of Mother India is truly extraordinary.
The quantity and type of spices used for each recipe varies from village to village, every household has its very own recipe … Curry powder is a subtle and balanced mix of several ingredients, a secret passed down from generation to generation since time immemorial. Indeed, the Maharadjahs never left home without their very own professional spice grinder, or masalchi.
Over time, with the conquests and migrations, discoveries and trade, culinary traditions have been exported, swapped and merged. At the end of the 19th century, the West Indies were under British rule and the Indian labourers brought their curry recipes with them, adding local ingredients like Jamaica pimenta and Allspice which then became the Colombo recipe.
Mild Mauritius massale can be found in every kitchen in Mauritius.
Raz el Hanout (which literally means best of the best or top of the store) is also known as North African curry …