Madagascar curry
Quick answer: Madagascar curry is a balanced spice blend, milder and more fragrant than Indian curries. It combines turmeric, ginger, coriander, cumin, fennel, mustard, pepper and clove for a typically Malagasy aromatic signature.
Madagascar curry is designed for Creole and Malagasy cooking: chicken, fish, vegetables, lentils. It is an everyday curry, generous and easy to measure.
Composition of Madagascar curry
Our curry relies on a traditional balance: turmeric for color, ginger and coriander for roundness, cumin and fennel for depth, mustard and pepper for energy, and a hint of clove for warmth. All the spices come from Madagascar for complete aromatic coherence.
Aroma profile: mild, golden, slightly hot
Unlike the strong curries of South Asia, Malagasy curry favors roundness. It is golden on the palate, fragrant without being aggressive. It is the ideal curry for beginners or for family cooking.
How to use curry in the kitchen
Always fry the curry in fat at the start of cooking: that is what releases its aromas. One tablespoon for a dish serving 4 is a good starting point.
- Chicken curry with coconut milk.
- Roasted vegetables (carrots, parsnips, squash) or a garden vegetable sauté.
- White fish curry with fragrant rice.
- Red lentils simmered with onion, fresh ginger and tomato.
How to store curry
Keep the curry in an airtight jar, away from light and heat. Tightly closed, it retains its aromatic power for 12 months. Avoid storage near the oven or the hob.
Frequently asked questions
Mild or hot curry? Our Madagascar curry is mild to moderate. You can spice it up with a pinch of pili-pili chili as a finish.
Can you use it without fat? It is less effective. Curry releases its potential when sweated in oil, butter or coconut milk.
Vegetarian-friendly? Yes, it is a 100 % plant-based blend.
Buy Madagascar curry
To get started, take the 40 g glass jar, the 40 g spice jar or the 40 g pouch. The pouch + jar pack makes refilling easy.
See also: our curry and the curry, turmeric & ginger trio.
