Vadouvan

Vadouvan

By
From
Marque
Makes
50 grams
Photographer
Stuart Scott

Ingredients

Method

  1. Heat 200 millilitres canola oil to 170°C in a small saucepan and briefly fry 12 curry leaves until translucent. Scoop out with a slotted spoon and drain on paper towel. Roast 2 teaspoons each of whole turmeric, cumin, fenugreek, yellow mustard seeds and black peppercorns in a saucepan until fragrant. Grind to a fine powder in a spice grinder.
  2. Finely dice 250 grams brown onions and 2 garlic cloves. Sweat in a minimal amount of vegetable oil until light golden. Add the powdered spices with ¼ teaspoon salt, the curry leaves and a small pinch of cayenne pepper and cook for 2 more minutes. Line dehydrator trays with plastic wrap. Spread the mixture over the trays and dry in a food dehydrator at 50ºC for 12 hours, or until hard and crisp. Transfer to a spice grinder and blend until pulverised to a fine powder. Store in an airtight container until needed.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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