Curry is THE famous Indian spice mix, use it in all your dishes, even in your desserts !
· Panna cotta with mango and curry coulis : add a pinch of Madras curry to your mango before liquidizing;
· Chicken dips with Madras curry sauce : add 1 tablespoon to your mayonnaise ;
· Indian-style pan-fried vegetables : sprinkle 1 teaspoon over your vegetables before frying;
· Madras curry brioche canapés : add 2 teaspoons of Madras curry to your brioche dough;
· Lobster tail curry : sprinkle 1 teaspoon of Madras curry into the cream before adding to the lobster tails and leave to cook.
15 shelled king prawns;
10cl coconut cream;
1 teaspoon Madras curry;
1 lime;
2 tomatoes;
A drizzle of olive oil.
Method
Cut the tomatoes into cubes and heat the olive oil in a frying pan. Add the king prawns to the pan and fry for 1 minute on each side. Add the lime juice and the tomatoes, Madras curry and coconut cream. Leave to simmer for 10 minutes. Serve with basmati rice or fresh tagliatelle.
Like a pepper with notes of ginger, Madras yellow curry is very slightly hot and spicy, and is not like red curry which is much hotter. You can even add Madras curry to children’s dishes as long as you’re not too heavy handed!
Curry powder, like Terre Exotique’s Madras curry, is a blend of spices used in cooking to season dishes.
Rather than the term curry, Indians are more likely to use the word “masala” which means “mix” in Hindi.
Curry paste is a blend of spices mixed with a fat-based product (sesame or peanut oil) and fresh herbs.
Curry leaf comes from the curry tree (Murraya koenigii) and is also used in cooking, like bay leaves in Western cuisine.
Our Madras curry contains turmeric, coriander, cumin, fenugreek but also ginger and cardamom, all carefully selected by Terre Exotique to spice up your dishes in style!
You know all about yellow curry now! Thai curry is renowned for its fresh flavours due to fresh coriander, parsley and lemon grass. R
ed curry is by far the strongest due to the content of chilli pepper and paprika.
There are dozens of curry recipes which each use their local spices. However virtually all spice mixes include ginger, turmeric, fenugreek, cumin and coriander.
The word "curry" is probably an English transformation of the Tamil word "kari", which means the spices used for seasoning that the British sailors brought back from India. This term gradually made its way into Western vocabulary. In India, it is called "masala".
Its composition varies depending on the region, the family wealth and the cast. Indian masalas are as varied as the Sub-continent itself.
Curry is a subtle and balanced mix of several ingredients and exists since time immemorial.
Maharajas never left home without their very own curry specialist, the "masalchis".
Allergen | Moutarde / Mustard |
---|---|
Native country | FRANCE |
Ingredients | turmeric, coriander, cumin, black pepper, fennel, MUSTARD, fenugreek, |
ginger, cinnamon, clove, green cardamom. | |
Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1276 kJ / 305.5 kcal VN Matière grasse (fat) : 12.1 g Dont acide gras saturés (of which saturated fat) : 1.6 g VN Glucides (carbohydrate) : 34.5 g Dont sucres (of which sugars) : 7.1 g VN Protéines (protein) : 12.4 g Vn Sel (salt) : 0.9 g |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |