{"id":8921199673561,"title":"Madras Curry","handle":"spices-madras-curry","description":"\u003cp\u003e\u003cspan\u003eThere are plenty of ways to use Madras curry, in slow-cooked Indian dishes, or added to a pan of hot oil when frying onions, or sprinkled over chicken, fish or vegetables before roasting. Or sprinkle it directly into your lemon vinaigrette, mayonnaise, or a yoghurt and shallot sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to get the best from this Madras curry?\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eOur recipe ideas for this Madras curry:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eChicken Tikka Masala\u003c\/span\u003e\u003cspan\u003e : add 1 teaspoon in your marinade with Greek yoghurt;\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePanna cotta with mango and curry coulis\u003c\/span\u003e : add a pinch of Madras curry to your mango before liquidizing;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eChicken dips with Madras curry sauce\u003c\/span\u003e : add 1 tablespoon to your mayonnaise ;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eIndian-style pan-fried vegetables \u003c\/span\u003e: sprinkle 1 teaspoon over your vegetables before frying;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMadras curry brioche canapés\u003c\/span\u003e : add 2 teaspoons of Madras curry to your brioche dough;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLobster tail curry\u003c\/span\u003e : sprinkle 1 teaspoon of Madras curry into the cream before adding to the lobster tails and leave to cook.\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eThe perfect spicy yet delicate spice mix\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eThe smooth touch of turmeric\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eMadras curry has a distinctive yellow colour, due to the turmeric used in this blend of spices. It releases lemony and herby notes and a delicate woody hint. It will surprise your palate with its gentle warm harmonious flavours. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike 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!\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eUse Madras yellow curry to enhance both your sweet and savoury dishes \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis famous Indian spice mix can be used in all sorts of recipes, even desserts! Its mild and well-balanced flavours will enchant your dishes without scorching your tongue.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eMadras curry, tell me your secrets!\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eCurry, curry powder and curry leaf are all very different\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe word “curry” has lots of different meanings. Curry is a stew-type dish made with sauce and spices. \u003c\/span\u003eCurry 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat’s in this Madras yellow curry?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWell-rounded and slightly spicy, Madras yellow curry is widely used in Indian cuisine and is made from lots of spices. \u003c\/span\u003eOur 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!\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe history behind Madras curry\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eSpice blends are the foundations of Indian cuisine\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIn India, spice mixes vary depending on the region or the cast and even each family has its very own secret recipe. There are three main types of curry: yellow, Thai and red. \u003c\/span\u003eYou know all about yellow curry now! Thai curry is renowned for its fresh flavours due to fresh coriander, parsley and lemon grass. Red 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCurry, transformed by the West from “kari” \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis 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. \u003c\/span\u003eThe 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\".\u003c\/p\u003e\n\u003cp\u003eIts 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\".\u003c\/p\u003e","published_at":"2024-06-29T15:24:11-07:00","created_at":"2024-06-29T15:24:11-07:00","vendor":"Terre Exotique","type":"Spices","tags":[],"price":1750,"price_min":1750,"price_max":1750,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":45685964341465,"title":"500 g","option1":"500 g","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Madras Curry - 500 g","public_title":"500 g","options":["500 g"],"price":1750,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPCURMAD500_f543.jpg?v=1720763507","\/\/sfsf.kitchen\/cdn\/shop\/files\/TEEPCURMAD_4_48e2.jpg?v=1720763507"],"featured_image":"\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPCURMAD500_f543.jpg?v=1720763507","options":["Size"],"media":[{"alt":null,"id":35406570455257,"position":1,"preview_image":{"aspect_ratio":1.0,"height":900,"width":900,"src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPCURMAD500_f543.jpg?v=1720763507"},"aspect_ratio":1.0,"height":900,"media_type":"image","src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/VEPCURMAD500_f543.jpg?v=1720763507","width":900},{"alt":null,"id":35406570488025,"position":2,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/TEEPCURMAD_4_48e2.jpg?v=1720763507"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/sfsf.kitchen\/cdn\/shop\/files\/TEEPCURMAD_4_48e2.jpg?v=1720763507","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan\u003eThere are plenty of ways to use Madras curry, in slow-cooked Indian dishes, or added to a pan of hot oil when frying onions, or sprinkled over chicken, fish or vegetables before roasting. Or sprinkle it directly into your lemon vinaigrette, mayonnaise, or a yoghurt and shallot sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eHow to get the best from this Madras curry?\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eOur recipe ideas for this Madras curry:\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eChicken Tikka Masala\u003c\/span\u003e\u003cspan\u003e : add 1 teaspoon in your marinade with Greek yoghurt;\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePanna cotta with mango and curry coulis\u003c\/span\u003e : add a pinch of Madras curry to your mango before liquidizing;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eChicken dips with Madras curry sauce\u003c\/span\u003e : add 1 tablespoon to your mayonnaise ;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eIndian-style pan-fried vegetables \u003c\/span\u003e: sprinkle 1 teaspoon over your vegetables before frying;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMadras curry brioche canapés\u003c\/span\u003e : add 2 teaspoons of Madras curry to your brioche dough;\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eLobster tail curry\u003c\/span\u003e : sprinkle 1 teaspoon of Madras curry into the cream before adding to the lobster tails and leave to cook.\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eThe perfect spicy yet delicate spice mix\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eThe smooth touch of turmeric\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eMadras curry has a distinctive yellow colour, due to the turmeric used in this blend of spices. It releases lemony and herby notes and a delicate woody hint. It will surprise your palate with its gentle warm harmonious flavours. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLike 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!\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eUse Madras yellow curry to enhance both your sweet and savoury dishes \u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThis famous Indian spice mix can be used in all sorts of recipes, even desserts! Its mild and well-balanced flavours will enchant your dishes without scorching your tongue.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eMadras curry, tell me your secrets!\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eCurry, curry powder and curry leaf are all very different\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe word “curry” has lots of different meanings. Curry is a stew-type dish made with sauce and spices. \u003c\/span\u003eCurry 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat’s in this Madras yellow curry?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWell-rounded and slightly spicy, Madras yellow curry is widely used in Indian cuisine and is made from lots of spices. \u003c\/span\u003eOur 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!\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eThe history behind Madras curry\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eSpice blends are the foundations of Indian cuisine\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIn India, spice mixes vary depending on the region or the cast and even each family has its very own secret recipe. There are three main types of curry: yellow, Thai and red. \u003c\/span\u003eYou know all about yellow curry now! Thai curry is renowned for its fresh flavours due to fresh coriander, parsley and lemon grass. Red 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCurry, transformed by the West from “kari” \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis 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. \u003c\/span\u003eThe 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\".\u003c\/p\u003e\n\u003cp\u003eIts 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\".\u003c\/p\u003e"}
