Vadouvan Curry, also known as French Masala Curry, has its origins in the Southeastern Indian coastal district of Puducherry, at a time when France had several colonies in India. The influence of French cuisine is evident in the use of onions, shallots and garlic. As with all curries, there are many variations of Vadouvan but the you will commonly find onion, shallot, curry leaves, garlic, fenugreek, cumin and mustard seeds. It is also Salt-free, as is most of our curries.
We crafted our small batch Vadouvan Curry to contain all the essential spices plus spices found in other local versions, to create a very savory, flavorful blend. The balance we created lets the sweeter shallot and fenugreek flavors to come through while allowing the nuances of the cumin, mustard seed, cardamom and other spices to entice your palate. The slight touch of red chile pepper adds a slight spiciness but not the heat.
You can use Vadouvan in any recipe asking for any other curry, which will give your dish more on a delicate oniony flavor with cumin, cardamom and garlic hints. There are Indian dishes which ask specifically for Vadouvan, but it is being used more as a Western spice blend around the world.
We like using Vadouvan to simple season cubed tofu and homemade paneer cheese, lightly browned in a pan with a bit of oil. Season your chicken, lamb, scallops, shrimp and other seafood.
Vadouvan makes a wonderful seasoning for potatoes, carrots, squash, eggplant and other vegetables.
You can also mix Vadouvan with equal parts seasoning, oil and water to make a paste if you are going to grill your meats, or thin a bit to use as a baste.
Have fun experimenting with this wonderful blend. We’re sure you’ll find many more uses.
If you are a fan of curries, then you need to try our Madras Curry, Maharajah Curry, Vindaloo, Tandoori Spice, Garam Masala, Red Thai Curry or Green Thai Curry. We have North African blends as well which can be used in place of curries for a wonderful new flavor variation.
Contains: Onion, Shallots, Fenugreek, Curry Leaves, Cardamom, Cumin, Brown Mustard Seeds, Turmeric, Garlic, Chile Pepper, and Spices