Ingredients: Garlic, Curry Leaves, Shallots, Onion, Fenugreek, Cumin, Coriander, Turmeric, Black Pepper, Chili
Vadouvan is among the most delicate curries in Indian cooking, showcasing a harmonious blend of complex flavors. Enlivened with fragrant curry leaves and a medley of classic Indian spices, our Vadouvan Curry Powder also includes shallots for a hint of herbal sweetness. A mild Indian spice blend enlivened with shallots and tangy, aromatic curry leaves, which come from a tree in the citrus family. Popular in France and Belgium, Vadouvan curries are also known as "French curries" because they're said to have originated in a French settlement in India. The delicate, spicy flavors of this fragrant blend are especially well-suited to shellfish and vegetable curries. Butter and caramelize shallots-works fantastic with any mild cream sauce for steaks, stir fry vegetables-frittatas. Try with a cream sauce with orange and Vadouvan, stir in shellfish or shrimp.
Cauliflower frittata with caramelized shallots and vadouvan
1 stick of butter, clarified to make ghee (see below)
2 large shallots, chopped fine
3 teaspoons vadouvan powder
˝ teaspoon fine-ground sea salt
˝ teaspoon ground black pepper
1/2 cauliflower, cut into florets
6 eggs at room temperature, lightly beaten
First prepare the ghee: butter that has been boiled, so that the water evaporates and the milk solids cook off, leaving the solid butterfat.
In a heavy-bottomed vessel, melt the butter over medium heat. There will be lot of
bubbling and gurgling. Don’t panic. Reduce the flame to low; in a few
minutes this action will subside. Next, the butter will begin to develop foam
Simmer over low heat, uncovered and undisturbed, for 30 to 45 minutes, until the
milk solids on the bottom of the vessel turn from white to beige-brown, and the
butter on top becomes transparent, like clear water. This is the signal to turn off the heat. Please take caution not to burn the bottom part. That would lead to a scalded-milk smell, and the solids would stick to the pan. All the effort would be a waste, and you’d have to throw everything away. So never use high heat to make ghee.
After turning off the heat, let the ghee stand uncovered for 10 minutes. With a spoon, remove any crust that rises to the surface. Strain with a coffee filter, discarding the milk solids at the bottom of the vessel.
Transfer the strained ghee, which should now be a light-brown color, into a pan. Add chopped shallots and sauté over very low heat for about 20-25 minutes until shallots are caramelized. This is a very delicate process: Please make sure not to burn the shallots or the butter.
Once the shallots are caramelized, add the vadouvan, salt and black pepper. Sauté for few minutes, then add cauliflower florets. Mix it in and make sure the cauliflower is coated with shallots and spices. Cover your pan and cook for about 30 minutes, stirring frequently to prevent burning. Do not add water.
Once the cauliflower is soft, pour the eggs over all and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes.
Serve over toasted French baguette (you can spread butter on the sliced baguette for extra flavor) and serve with fresh cherry tomatoes on the side.