Curry Anapurna

Curry Anapurna — a piquant Indian curry blend with roasted aromas

Curry Anapurna is our boldest curry: piquant, with gentle roasted aromas and a pronounced heat. We compose it in our workshop in Klingenberg am Main from fourteen ingredients, including fenugreek, turmeric, cumin, coriander, fennel, chilies, garlic, ginger, galangal, pepper, cardamom, mace and cinnamon blossoms. The name Anapurna refers to the Hindu goddess of nourishment — a tribute to the powerful aromatics of this blend.

How to use

Anapurna is ideal for hearty curries: pan-fried prawns, lamb, poultry, meatballs, lentil dals and slow-braised clay-pot dishes. Also in marinades for tandoori chicken, in yoghurt sauces and for currywurst sauce. Sweat it briefly in hot oil or ghee, then add your main ingredient or liquid.

Good to know: Anapurna is noticeably hotter than our Curry Mumbai. Work your way up carefully — a level teaspoon per person when cooking is usually plenty.

Lamb meatball curry in five steps

1. Mix 500 g minced lamb with salt, pepper and chopped macadamia nuts, form small balls and brown them in a pan.
2. Add a finely diced onion and a level tablespoon of Curry Anapurna to the pan, sweat for a minute.
3. Drain a can of chickpeas, add them, and deglaze with 200 ml coconut milk.
4. Return the meatballs to the pan and braise gently for 15 minutes.
5. Season with fine Luisenhaller deep-rock salt and serve with fresh coriander.

At a glance

• Piquant Indian curry blend of fourteen components
• Powerful heat with roasted aromas, fenugreek and galangal
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for curries, marinades, braises and currywurst sauce

Goes well with

If you prefer a milder curry with a fruity vanilla note, reach for Curry Mumbai. For a fuller, fermented depth, our Vadouvan is the right choice. The classic sweet-fruity companion to any Indian dish 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 Anapurna?
Distinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for Curry Mumbai.

What can I use Curry Anapurna for?
For hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.

What does the name Anapurna mean?
Anapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.

How does Anapurna differ from Vadouvan?
Anapurna is a dry Indian curry blend with piquant heat. Vadouvan, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.