Vadouvan could be likened to an Indian “bouillon cube.” It is a fresh curry (or to use the exact term, a massala) whose flavors are concentrated and has been sun-dried for better preservation. It is a blend whose production is traditional, requiring special expertise. Onions and garlic are first peeled, washed, then dried in the sun. Once dry, they are ground. After being mixed, they are spread on a tray and sun-dried again.
At home, Vadouvan is highly appreciated in dishes made with fish and seafood! Milder than other curries, Vadouvan is perfect for more sensitive palates. Don’t be put off by its very distinctive and characteristic aroma because once heated, the blend releases delicious and powerful aromas. In India, spices are heated for a minute in boiling oil before being added to the curry dish being cooked.
Terre Exotique Vadouvan is made of onion, garlic, mustard, urd beans, fenugreek, cumin, fennel, turmeric, curry leaves, and sesame oil. An Indian curry adapted to French palates! It was developed with our Indian partners, and it was a joy to work in tandem with them to achieve this beautiful recipe!
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