Curry Mumbai
Mild curry with a floral, fruity note. Perfect for poultry, prawns and vegetable curries, from our own blend.
- Mild, fruity, floral on the nose
- Poultry, prawns, vegetable curry, rice
- Tip from the Gewürzamt: refine with coconut milk
- Extra tip: toast briefly in ghee
- No flavour enhancers
You will receive 14 enjoyment points
Inhalt: Available in 70, 30 g
+ 18,667 positive reviews
-
Free shipping from 49 €
-
Manufactured in Klingenberg am Main
-
Free from additives
Curry Mumbai — a mild, fruity Indian curry blend with vanilla and cardamom
Curry Mumbai is a fruity-floral curry blend with mild heat and an unusual vanilla note. We compose it in our workshop in Klingenberg am Main from eighteen ingredients: turmeric, coriander, fenugreek, fennel, black pepper, cumin, mace, lemongrass, chili, cinnamon blossom, mustard, galangal, long pepper, nigella, cardamom, cloves, orange peel and vanilla. Mumbai delivers the exotic sweetness and freshness that classic curry blends often lack.
How to use
Curry Mumbai is ideal for mild curries with vegetables, poultry or fish. The vanilla and orange notes also make it an insider tip for desserts, creams, ice cream, rice pudding and chocolate puddings. Sweat briefly in hot oil or ghee, then add liquid or your main ingredient.
Good to know: Curry Mumbai is mild but very aromatic. Work your way up carefully — half a teaspoon per person is usually enough to start, especially with desserts.
Mild chicken curry in four steps
- Cut chicken breast into bite-sized pieces and sear sharply in ghee or olive oil.
- Add a finely diced onion and a tablespoon of Curry Mumbai, sweat for a minute.
- Deglaze with 200 ml coconut milk and simmer for ten to fifteen minutes.
- Season with fine Luisenhaller deep-rock salt and a squeeze of lime, and serve with fresh coriander.
At a glance
- Indian curry blend of eighteen components
- Mild, fruity character with vanilla and orange notes
- Workshop quality from Klingenberg am Main
- No flavour enhancers, anti-caking agents or additives
- Versatile for curries, desserts, creams and ice cream
Goes well with
If you want a hotter curry, reach for Curry Anapurna with its roasted aromas and piquant heat. For a fuller, fermented depth, our Vadouvan is a great addition. The classic sweet-fruity companion is our Mango Chutney. For a North-Indian-inspired curry, try Curry Jaipur. Find more in our spice blends collection.
Frequently Asked Questions
How hot is Curry Mumbai?
Very mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for Curry Anapurna.
What else can I use Curry Mumbai for?
Besides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.
What's the difference between Curry Mumbai and Curry Anapurna?
Mumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.
How do I dose Curry Mumbai correctly?
A rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.
