One-pot pipis with vadouvan and curry leaves

Name: One-pot pipis with vadouvan and curry leaves
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 large shallots, peeled; 4 large garlic cloves, peeled; 2 tbsp extra virgin olive oil; 20g butter; ¼ tsp fenugreek seeds; 2 cardamom pods, pods discarded and seeds reserved; ½ tsp Madras curry powder; 20 fresh curry leaves, plus extra to garnish*; ¼ tsp brown mustard seeds; ½ tsp sugar; pinch of chilli flakes (optional); ¼ cup dry white wine; 800g fresh pipis (de-sanded); ½ cup pure cream; salt, to taste; juice of ½ a lemon; grilled, crusty sourdough bread to serve

Danielle Alvarez

August 29, 2025

Best served with crusty sourdough.William Meppem

Time:< 30 minsServes:4

Vadouvan is a curry paste thought to have originated in India in an area that was once colonised by the French. Typically, the paste would be cooked and then dried to make using it more convenient, but this is a one-pot recipe – no drying required – with the Madras curry powder saving us from an arm’s-length ingredients list.

The flavours of this paste are milder than most curries, thanks to the use of shallots and garlic, making it an ideal base for delicate seafood. It’s still incredibly flavourful, with its heady spices and fresh curry leaves, and perfect for the (hopefully) last of the cold winter nights.

Ingredients

2 large shallots, peeled
4 large garlic cloves, peeled
2 tbsp extra virgin olive oil
20g butter
¼ tsp fenugreek seeds
2 cardamom pods, pods discarded and seeds reserved
½ tsp Madras curry powder
20 fresh curry leaves, plus extra to garnish*
¼ tsp brown mustard seeds
½ tsp sugar
pinch of chilli flakes (optional)
¼ cup dry white wine
800g fresh pipis (de-sanded)
½ cup pure cream
salt, to taste
juice of ½ a lemon
grilled, crusty sourdough bread to serve

Method

Step 1
Place the shallots and garlic in a small food processor and blend until they’re very finely minced.
Step 2
Place a medium-sized pot over medium heat and warm. Add the olive oil, butter and the pureed shallots and garlic with a pinch of salt. Allow to sizzle until the mixture starts to turn golden (about 5 minutes).
Step 3
While that cooks, add the fenugreek seeds and the reserved cardamom seeds to a mortar and pestle and crush the seeds together to form a fine powder.
Step 4
Add the ground spices to the pot, along with the Madras curry powder, curry leaves, brown mustard seeds, sugar and chilli flakes, if using, and cook until you hear the mustard seeds popping.
Step 5
Turn the heat up to high and add the white wine and pipis. Place a tight-fitting lid on the pot and shake it a bit to stir up the pipis. Allow them to steam over a high heat for about 2-3 minutes.
Step 6
Uncover the pot and check to see if the pipis have opened. If not, place the lid back on and continue cooking for a minute or two more. Avoid overcooking the pipis as they’ll become rubbery.
Step 7
Once cooked, stir through the cream and adjust for seasoning with salt and lemon juice. Divide the curry between four bowls and garnish with fried curry leaves. Serve with grilled bread.