Vadouvan Curry Powder is a traditional Franco-Indian recipe (from Brittany) for a classic curry powder originating in Pondicherry, India which is flavoured with garlic and shallot. The full recipe is presented here and I hope you enjoy this classic Franco-Indian version of: Vadouvan Curry Powder.
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Vadouvan curry powder (also known as Vadouvan French masala) is a French-style curry powder from the French colony in Pondicherry, in south-east of the Indian Peninsula. Its good to have a Franco-Indian curry spice blend repesented along with the more typical Anglo-Indian styles. What distinguishes Vadouvan from other curry masalas is the addition of extra aromatics; garlic and dried shallots in this case.
Place a small frying pan over medium-low heat. When hot add the whole spices (curry leaves, dried shallots, fenugreek seeds, black peppercorns, mustard seeds, cardamom pods and coves). Stir fry for 60 seconds.
Now add the ground cumin, turmeric powder, ground nutmeg, chilli powder and garlic powder). Continue stir-frying the spices until aromatic (about 20 seconds) then turn out onto a bowl and set aside to cool.
Once the spices have cooled spoon them into an electric spice or coffee grinder and proces to a powder.
Store in a small jar and use as called for in your recipes.
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