Vadouvan Curry Butter
Vadouvan curry originated in the French-influenced region of Puducherry, India, blending Indian spices with French culinary techniques in the 19th century, creating a unique and aromatic curry blend. When we created the Currying Flavour book, we looked for curries from all over the world, and amazingly found this 'French' curry blend which is used in our Mouclade~French Mussels in Creamy Curry Sauce, a very traditional French dish.
Loving that flavour base as I do, I have been planning this recipe for a while. It is perfect for August 2023, as we are partnering with our friends at Pepe Saya buttery on the Insider Club What a perfect way to honour such a beautiful artisan product.
Then because we needed something to slather it on, we whipped up an idea for using it well, a naan, made with the atta flour from Risen Flour, slathered them in this amazing butter, cooked them on a pizza stone, and topped them with more fried onions, shallots, and curry leaves. DELISH! Happy happy tummy! So satisfying.
Now what will you slather this butter onto?
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- 1 Teaspoon fenugreek powder
- 2 Teaspoons ground cumin
- 1/2 Teaspoon ground cardamom
- 1 Teaspoon yellow mustard seeds
- 2 Teaspoons ground turmeric
- 1/2 Teaspoon fresh nutmeg
- 1 Teaspoon dried red chilli flakes
- 1 Pinch ground cloves
- 1/2 brown onion diced
- 2 shallot diced
- 6 cloves garlic smashed
- enough Extra Virgin Olive Oil (EVOO) for frying BUY
- 20 curry leaves
- generous Pinches pink salt flakes BUY
- generous grinding black pepper
- 300 Grams butter room temp, chopped BUY
Chop and prepare everything. Fry all spices in a generous drizzle of EVOO until very fragrant.
Add and sauté onion, shallots and garlic until golden. Scrape out and set aside.
Add more EVOO to hot pan and add curry leaves. Fry until crispy. Cool. (You cannot have too many crispy curry leaves if you are making the flat bread, just saying!)
Place butter into the Thermomix bowl with salt and pepper and the fried spice and onion mixture. Add a few of the fried curry leaves. Combine 20 sec/speed 5. Scrape bowl and insert Butterfly. Whip 20 sec/butterfly/speed 4. Scrape into a container and keep in the fridge for up to 3 months, though we doubt it will last that long.
If you plan on serving on flatbread, make sure you preheat the oven and a pizza stone to as a high a temperature as you can get. (Or use a pizza oven if you are lucky enough to have one!) Make and rise the dough, divide into pieces and roll and rise again for 30 minutes. Fry extra onion, shallots, garlic for topping. Also make more crispy fried curry leaves.
Spread with enough of the butter for you to feel guilty. Slide onto the pizza stone and cook for approximately 6 minutes. (This time can vary considerably depending on how hot your oven is.)
When the butter is melted and the bread is clearly cooked, remove from the oven and top with additional fried onion mixture. Finish with the crispy curry leaves and eat immediately. You could serve these on the side of just about anything. We smashed them as they were. Complete flavour satisfaction!
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