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Breton Kari (Breton Curry Power)

Breton Kari (Breton Curry Power) is a traditional French recipe (from Brittany) for a classic local curry-style powder used in many Breton dishes. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Curry Power (Breton Kari).

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Makes:

6 tbsp

Rating:

Tags : CurryVegetarian RecipesSpice RecipesFrench RecipesBreton Recipes

Sold as Kari Gosse, Breton Kari (Breton curry blend) is a classic blend of ginger, turmeric, cloves, chilli powder, cinnamon, black pepper, coriander, cumin, cardamom and fenugreek that's typically used to flavour fish dishes and goes particularly well with crustaceans.

In essence this is Breton curry spice blend. The commercial recipe is a closely-guarded secret, though I have seen several home-made blends. Some are yellow, with turmeric dominating whilst others are more red with Kashmiri chilli powder being more dominant. This is the version I like. It's probably a little more piquant than the original as I love chillies, but you can dial back on the hot peppers.

Curry is a popular spice mix in Brittany because of its unique taste. Bretons love strong spices and curry is the perfect spice mix to help them achieve the taste they crave. Kari gosse is made with pepper, ginger, cinnamon, cloves and chilli peppers.

According to legend, the spice blend was developed in the 19th century by Mr. Gosse, an Agent Apothecary pharmacist who had the idea of creating a curry inspired by the French East India Company. The port of Lorient was the first in France to see curry land in its cargoes, the first ones being inspired by garam masala. However, the particular kari that inspired Gosse was that of fishermen from the Pontdicherry region in south-east of the Indian Peninsula (hence the inclusion of black pepper).

The Bretons saw it as a perfect culinary companion to fish and seafood. It is interesting to compare Breton Kari with Vadouvan Curry Powder another Franco-Indian curry powder from Pondicherry as both probably have a common antecedent.

Ingredients:

1/2 tsp ground ginger
1/2 tsp ground turmeric
8 whole cloves
1 tsp ground Kashmiri chillies
1/2 tsp hot chilli powder
1/2 tsp ground cinnamon
15 black peppercorns
2 tsp coriander seeds
3 tsp ground cumin
4 green cardamom pods
1 1/2 tsp fenugreek seeds

Method:

Place a small frying pan over medium-low heat. When hot add the whole spices (fenugreek seeds, black peppercorns, cardamom pods, coriander seeds and coves). Stir fry for 60 seconds.

Now add the ground cumin, turmeric powder, ground ginger, chilli powders and ground cinnamon). Continue stir-frying the spices until aromatic (about 20 seconds) then turn out onto a bowl and set aside to cool.

Once the spices have cooled spoon them into an electric spice or coffee grinder and proces to a powder.

Store in a small jar and use as called for in recipes that call for Breton Kari or Kari Gosse.