Roasted black curry

How to use roasted black curry in your cuisine?

Roasted black curry is a staple of Sri Lankan cuisine. Its powerful aromas are perfect for tantalizing your taste buds and enhancing your preparations.

Some meal suggestions with roasted black curry

Roasted black curry is a typical Sri Lankan spice blend that has won over many cuisines around the world. And for a good reason, its sweet and captivating flavors pair well with numerous dishes. This curry is meant to be used generously!

It subtly enhances sauces, marinades, soups, broths, stews, and composed salads. Roasted black curry can be directly added to foods like vegetables, starches, as well as fish, and white meats. The roasted black curry will surely surprise you with its versatile use in the kitchen!

Here are some recipe ideas for using roasted black curry in your cuisine:

• Roasted black curry fish: Sauté coconut oil, 1 tablespoon of roasted black curry, chopped shallots, and yogurt in a pan over high heat for 5 to 10 minutes. Spread this mixture on the fish and enjoy;
• Sautéed vegetables with roasted black curry: Add 1 tablespoon of roasted black curry at the end of cooking the vegetables, then mix;
• Roasted black curry lentil dahl: Add 1 tablespoon of roasted black curry at the end of cooking, let it simmer for a few minutes before adding coconut milk;
• Buckwheat pancakes with zucchini and roasted black curry: In a wok, add 3 teaspoons of roasted black curry, along with onions and olive oil, then cook the zucchini in the mixture.

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The delicate and subtle aromas of roasted black curry

Roasted black curry possesses delicate and subtle aromas. It is indeed very mild and non-spicy, allowing it to charm a wide range of palates. The roasted black curry has toasted notes that will undoubtedly enchant your taste buds and those of your guests.

What is the composition of roasted black curry, a typical Sri Lankan recipe?

Terre Exotique's roasted black curry is a spice blend composed of coriander, cumin, black pepper, nigella, green cardamom, fennel, and cloves. The spices are roasted, ground, and then mixed, giving rise to this mild curry. It is this process that makes roasted black curry distinctive, conferring its mild, flavorful, and highly aromatic taste.

The history of roasted black curry

Curry through the centuries

Roasted black curry originates from Sri Lanka. There are numerous variations of roasted black curry in Sri Lanka, with compositions varying from one family to another.

Etymology of curry

The word "curry" probably comes from the Tamil word "kari," which refers to a spice preparation used for seasoning. These spice blends were brought from India by British sailors. Gradually, this term was imported into the West.

In India, curry is called "Massala," and its recipe varies depending on regions, wealth levels, and castes. Indian "massalas" reflect the culinary richness of different provinces in the country. Curry is a subtle and balanced blend of multiple ingredients from time immemorial!