Originally from India, curry is a traditional blend of many spices, like the Colombo in the West Indies or Ras-el-hanout in North Africa. In order to obtain this dry powder, spices are ground in a mortar and then slightly roasted in a little fat. The fruity notes of curry make it an ally of choice for savoury dishes. Its rich aromas are of course perfectly expressed in a lamb, chicken or fish curry, but it also spices up meats, fried vegetables, omelettes, soups, pies and quiches! In addition, it mixes very well with crème fraiche, for example to make a dip full of flavour accompanying raw vegetables.
