Vadouvan

How to Use Vadouvan in Cooking?

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.

How to Use Vadouvan?

Our recipe ideas for using Vadouvan in your kitchen:

· traditional Indian tuna curry with Vadouvan: add 2 tablespoons of Vadouvan to a pan with coconut or sesame oil, garlic paste, and ginger paste.

· roasted cauliflower with Vadouvan: sprinkle 2 tablespoons of Vadouvan on your cauliflower slices before baking (find the complete recipe below);

· marinated chicken with Vadouvan: add 2 teaspoons of Vadouvan to your marinade;

· cod fillet with Vadouvan: after cooking your cod fillets, deglaze your pan with cream and 1.5 teaspoons of Vadouvan;

· confit pork cheeks with Vadouvan: sauté 2 teaspoons of Vadouvan in a Dutch oven, add onions and pork cheeks, and cover with heavy cream before cooking.

See the Kerala Fish Curry recipe here

The Traditional Recipe for Indian Tuna Curry with Vadouvan

1kg of tuna chunks;

10 spring onions;

1 tablespoon of coconut oil or sesame oil;

3 fresh chilies;

1 teaspoon of Terre Exotique garlic paste;

1 teaspoon of Terre Exotique ginger paste;

1 tablespoon of Terre Exotique cayenne pepper;

2 tablespoons of Terre Exotique Vadouvan;

3 Terre Exotique curry leaves;

2 tablespoons of coarse salt from the island of Ré Terre Exotique;

1 tablespoon of Terre Exotique turmeric powder;

Optional: 4 garnicias.

Preparation

In a container, put the tuna pieces (you can replace it with another firm-fleshed fish) in water with coarse salt and turmeric.

Let it rest to eliminate bacteria from the fish. Slice the spring onions and set aside. If you were able to find garnicias, cut them into 2 cm pieces and let them soak in water for about ten minutes in a saucepan until boiling.

Heat a pan with coconut or sesame oil and add your onions, garlic paste, ginger paste, add the Vadouvan and toast for 10 seconds then turn off the heat.

Place the contents of your pan in a blender and grind until you get a paste.

Put a clay dish on the fire, place your drained tuna pieces, fresh chilies in pieces, and your paste, let cook for about 10 to 15 minutes over medium heat.

Traditionally, this dish is served with turmeric cassava puree, white rice, and raw vegetables.

The Roasted Cauliflower with Vadouvan Recipe

1 beautiful cauliflower;

80 g of butter;

5 tablespoons of olive oil;

30 cl of heavy cream;

2 tablespoons of Terre Exotique Vadouvan;

A pinch of Terre Exotique voatsiperifery pepper;

3 pinches of Terre Exotique fleur de sel.

Preparation

Preheat your oven to 180°C. On your work surface, cut your cauliflower into slices about 3 or 4 centimeters thick. Save the cauliflower trimmings for the sauce.

Place your cauliflower slices on a baking sheet, drizzle with olive oil, salt, and in a skillet, sauté the Vadouvan for 2 minutes in a tablespoon of hot olive oil to release the aromas.

Pour the Vadouvan over your cauliflower slices. Then, add a knob of butter on each slice.

Bake for 20 minutes at 180°C, flip the slices, then bake again for another 20 minutes. Meanwhile, make the sauce.

In a blender, add the cauliflower trimmings, cream, a pinch of fleur de sel, a pinch of voatsiperifery pepper, then blend everything at full speed.

In your plates, place your sauce in the center then place a roasted cauliflower slice on top.

Enjoy alone or with lemon chicken strips.

Vadouvan and Its Specificities

What Is Vadouvan Made of?

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!

How Is Vadouvan Made?

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. On the third day