Curry from Madras

Le curry de madras ( Inde): The word curry is from the Tamil word “kari”, meaning stewed dish. Originally from Sri Lanka, this spice was introduced to India by the British settlers. The term curry (or kari) was popularized in the west by the British settlers and used to cover all the sauce dishes from India. In actual fact, the term curry is rarely used in India, where the name varies from region to region.

Ingredients: coriander, mustard, curcuma, flour, fenugreek, chilli pepper, cumin, pepper, garlic, fennel, salt

Suggestions for use It is particularly good for cooking lamb, chicken or vegetable curries, or delicious gratins of mussels or oysters, and is excellent for a variety of vegetarian dishes.