Versatile Vaudovan Curry



I’ve written several times about my favorite spice shop here in Boulder. Click on the video above to hear Dan Hayward describe his shop to flavorista readers.

Earlier this summer I went to  The Savory Spice Shop and got to try their newest product, vaudovan. I’ve seen reference to this curry blend in Gourmet and the New York Times Sunday Magazine over the years but just haven’t gotten around to making it.

I was thrilled to discover that Savory was able to make a version of it in their spice roaster in Denver. Perfect for fish, this is the kind of curry you don’t want to cook for a long period of time. A wonderful blend of onions, shallots, cumin, turmeric, black musrad seeds, fenugreek, sugar, and curry leaves, this is the ideal type of spice blend for late summer cooking.

I made a quick marinade with some orange zest, vaudovan, and just a splash of grapeseed oil and rubbed it all over sea scallops. In a really hot skillet I seared the scallops, removed them from the pan once they were golden on each side. Then I sauteed 1 Tbsp. of the vaudovan with some butter and added some chopped scallions, then added the scallops back to the pan. I served it on a bed of diced tomatoes and steamed spinach. It was delicious!

I also tried a yogurt dip with vaudovan, garlic, scallions, coconut milk powder and lime juice. It was very refreshing -perfect for crudite or vegetables or papadam during the summer. Stay tuned for my Indian-inspired potato and green bean salad with vaudovan!

PS:  Sorry, no food pics.  My camera has taken an untimely fall off the counter.  It needs to be replaced or fixed and with back to school, I haven’t gotten to it yet.

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