Another side dish which I should cook more often. Last time I made it was in 2022. Fair to say the french-indian spice Vadouvan is quite expensive and also not easy to find. At least a couple of years ago in Germany. BTW, in a restaurant I had a chicken with creamy Vadouvan sauce, delicious.
Ingredients
250g basmati rice (TILDA)
2 tbsp Vadouvan
2-3 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
250g ripe tomatoes, roughly chopped
625ml chicken/vegetable broth
1 tsp turmeric
1-2 tsp nigella seeds
Preparation
Cook the chopped onion and garlic softly in olive oil until translucent in a Le Creuset/Staub cocotte. Pre-heat the oven to 200 C or 400 F
I know Germany is not a very spicy country… That is one thing I miss when I cook and eat there. On the other hand, you have an abundance of well-priced pfifferlinge in the summer, which are a luxury item that is rarely in good condition in the US, so that’s a fair tradeoff!
The individual ingredients in vadouvan are not particularly expensive or exotic (at least in the US), but of course it is a pain for most of us to grind and make our own fresh spice blends (onion, garlic, fennel, turmeric, cardamom, cumin, mustard, fenugreek, thyme, curry leaf, rosemary, black pepper, red pepper, nutmeg, cloves).
Next time you are in Germany, order your spices here. Best in Germany for decades, no Top german restaurant without their spices. They have also a lot of exotic spices and curry´s.
I don’t live in NYC anymore…made it to the burbs. But I’m there regularly and one of my kids lives nearby in Murray Hill so I’m regularly stocked up. It’s such a great store. I wish I had more knowledge so I could make better use of what’s available.
Well on the flip side, there’s always something new that you can use when you’re in the mood for exploration and experimentation! I go back and forth between the usual staples and something new to try.
The main reason I go so frequently is the dates, my son and I devour them, and always need a ‘fresh’ batch.
