Curry paste is delicious with cream sauces on steamed poultry, pan-fried vegetables or tasty stews. Westerners mostly use curry powder, but Orientals are much more likely to use this spice mix as a paste.

A lengendary curry powder!

This spice mix comes from Madras, a port on the coast of Coromandel, in Tamil Nadu, South-East India, which was one of the first English trading posts. The word "curry" is probably an English transformation of the tamil word "kari", which means sauce or relish. Curry is a subtle and balanced mix of several ingredients and exists since time immemorial. Maharadjas never left home without their very own curry specialist, the "masalchis". This curry is made from coriander, turmeric, mustard seeds, fenugreek, pepper, cumin, flour, chilli pepper, garlic, fennel and salt. Its spicy, hot and tasty flavour and its bright colour will enhance lamb, white meat, and vegetables which are often served with bananas, apples or pineapple. This amazing patchwork of tastes which is so emblematic of the wonders of India.