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Madras curry is a traditional Indian dish that is spicy and flavourful, blending a multitude of spices to create an explosion of flavours in the mouth. The rich, creamy sauce is the perfect accompaniment to rice or Indian bread for a complete and delicious meal.
Use a minimum of 3 teaspoons of spices per kg of vegetables or meat.
Madras Curry mix
Madras Curry is a traditional spice blend used in South Indian cuisine, particularly in the cuisine of the city of Madras (now Chennai). The blend is characterised by a pungent, slightly acidic flavour, with notes of black pepper, coriander, cumin, cardamom, turmeric, and fenugreek.
Turmeric gives the blend its distinctive yellow colour, while black pepper adds a touch of heat. Fenugreek contributes a bitter flavour, while coriander and cumin add earthy and nutty notes.
In cooking, Madras Curry blend is often used to prepare vegetable, meat or fish dishes, but also in soups and sauces. Dishes made with this blend are often served with basmati rice or naan bread.
You can use Madras curry to prepare the famous Indian chicken curry. Chicken pieces are cooked with onions, garlic, ginger, tomatoes, coconut milk and Madras Curry to make a smooth, spicy sauce.
Vegetables such as potatoes, carrots, peas, aubergines, courgettes or cauliflower can be cooked in a Madras curry sauce for a tasty and spicy vegetarian dish.
Translated with www.DeepL.com/Translator (free version)
Coriander seeds, turmeric, cumin, black pepper, mustard, fenugreek, cinnamon, cardamom, lemon grass, chilli.
Instructions for use:
Add 2 to 3 teaspoons of spices per kg of preparation.