Purple Curry

Purple Curry, the fruity and sour curry blend with hibiscus

Purple Curry is an unusual curry blend that owes its violet colour and its finely sour note to the hibiscus flower. We mix it in our manufactory in Klingenberg am Main. Warm spices such as cinnamon blossoms, mace, clove and cardamom meet an aromatic base of fenugreek, coriander, cumin and fennel. The result is a curry with fruity freshness that stands out clearly from classic Indian blends.

How to use

The fine acidity makes Purple Curry especially elegant with light meat, fish and seafood. Season scallops, fish, poultry and rabbit with it, mix it with oil or coconut milk into a paste for a marinade or sauce base, or add it to vegetable curries, rice and creamy coconut sauces.

Good to know: Toast the curry briefly in oil before adding liquid. That way the warm spices open up and the hibiscus acidity rounds off.

Scallops with Purple Curry in 4 steps

1. Pat eight scallops dry and season them all over with Purple Curry and a little salt.
2. Heat a little oil in a pan and sear the scallops golden for one to two minutes per side.
3. Remove the scallops, add a splash of coconut milk and a pinch of Purple Curry to the pan and let the sauce reduce briefly.
4. Arrange the scallops on the sauce and serve them with rice.

What's in it?

The warm seasoning comes from mace, green cardamom and cinnamon blossoms, with fresh heat from ginger. The fruity acidity and the violet colour come from the hibiscus flower, joined by fenugreek, black pepper, garlic, coriander, mustard seed, cumin, cloves, fennel and anise.

At a glance

• Curry blend with hibiscus for fruity acidity and a violet colour
• Warm and savoury through cinnamon blossom, mace, clove and cardamom
• Ideal with scallops, fish, poultry and rabbit
• Can also be used as a paste and sauce base
• No flavour enhancers, anti-caking agents or additives

Goes well with

For more curry variety the mild Curry Goa, the aromatic Curry Kashmir and the fruity Curry Anapurna fit well. For something more exotic, reach for the Thai curry. You will find more in our curries and masalas collection.

Frequently asked questions

Why is the curry violet?
The colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.

What is Purple Curry best suited to?
The fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.

What is the difference between Purple Curry and Curry Goa?
Purple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while Curry Goa is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.

How do I make a curry paste from it?
Mix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.