Vadouvan Curry

In the late 17th century, the French East India Company established a presence at Pondicherry, an area in Southern India. Since then, this Vadouvan Curry, a sweeter, shallot-based version of masala curry used in many Tamil lamb and shrimp dishes, has also delighted Parisian cafe-goers in curried chicken salad.

Jar, 1/2 Cup, 2.2 oz. $9.99
Bag, 4 oz. $14.99
Flatpack, 1/2 Cup $9.79
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This is a French interpretation of an Indian Masala called vadavam, from southern India where French colonial influence is still felt. This vadouvan French masala curry has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. Use this masala curry powder to make French-style curried chicken salad, as a marinade for shrimp or fish, or wherever you would use regular curry powder. Ingredient: Turmeric, coriander, cumin, spices, shallots, onion, garlic, cane sugar, curry leaves, kosher salt.

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Vadouvan Lentil Soup

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Best meatloaf!

In my humble opinion, meatloaf just isn’t meatloaf without a couple teaspoons of curry, and this version hit it out of the park.

Great spices!

I love the spices I bought. Made a chicken dish with the curry.

Excellence

As always

Love this Curry!

I’ve been making “Indian” chicken for years with various mixtures of curries, and when I started getting spices from TSH, I can across this curry, thinking it might be like vindaloo I got it, and added it to the next time I made my dish, and while it’s not like vindaloo, it has amazing flavor, and isn’t quite has hot as vindaloo, which works great when I fix the dish for family or friends who don’t like dishes with a lot of heat, but still love the strong curry flavor. I wish I knew more about different curries so I could describe it more clearly, but just suffice it to say, it’s a great spice and I’ve ordered several flat packs of it, and will continue to do so.

Excellent

I am always extremely satisfied with Spice House products and have been using them for years…the Curry Vandouvan is delicious…so far I used it in lentil soup with Swiss chard…it has a depth of flavor without dominating the dish…lovely

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Vadouvan Curry

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