Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Jal-frenzy on January 29, 2013, 10:33 AM
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Hello,
I want to make my own curry powder rather than buy some from a shop but can't find one on here, could someone point me to some recipes on this site or suggest one?
Thanks!
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It's generally known as 'mix powder' here, when used for making BIR style curries.
See this section, with several recipes / blends:
http://www.curry-recipes.co.uk/curry/index.php/board,28.0.html (http://www.curry-recipes.co.uk/curry/index.php/board,28.0.html)
If you decide to make your own curry powder, rather than use Rajah packs for example, then good luck! They have decades of experience and I cant see how you could do better.
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What confuses me is why MANY of the listed / suggested / preferred ' mix ' powders also contain a percentage of commercial curry powder just such as Rajah ( generally considered a good brand ). The commercial stuff in turn contains much of the added 'basic' mix spices ( coriander, turmeric etc ) and, I suppose an amount of other things. Is this just a way of getting the other ingredients into the mix? If so why not add them as individual elements in what would follow to be, minimal amounts?
??? :-\
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What confuses me is why MANY of the listed / suggested / preferred ' mix ' powders also contain a percentage of commercial curry powder just such as Rajah ( generally considered a good brand ). The commercial stuff in turn contains much of the added 'basic' mix spices ( coriander, turmeric etc ) and, I suppose an amount of other things. Is this just a way of getting the other ingredients into the mix? If so why not add them as individual elements in what would follow to be, minimal amounts?
??? :-\
Thanks. That is exactly what I was thinking - if I need to make a spice mix anyway why not combine the ingredients that makes the commercial curry powder too...
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What confuses me is why MANY of the listed / suggested / preferred ' mix ' powders also contain a percentage of commercial curry powder just such as Rajah ( generally considered a good brand ). The commercial stuff in turn contains much of the added 'basic' mix spices ( coriander, turmeric etc ) and, I suppose an amount of other things. Is this just a way of getting the other ingredients into the mix? If so why not add them as individual elements in what would follow to be, minimal amounts?
??? :-\
Thanks. That is exactly what I was thinking - if I need to make a spice mix anyway why not combine the ingredients that makes the commercial curry powder too...
If you think you can improve on what the BIRs do, then by all means give it a try. Good luck. You're going to need it.
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What confuses me is why MANY of the listed / suggested / preferred ' mix ' powders also contain a percentage of commercial curry powder just such as Rajah ( generally considered a good brand ). The commercial stuff in turn contains much of the added 'basic' mix spices ( coriander, turmeric etc ) and, I suppose an amount of other things. Is this just a way of getting the other ingredients into the mix? If so why not add them as individual elements in what would follow to be, minimal amounts? ??? :-\
I have been asking this for years, and it seems to me (as to others before me) that the answer lies in your closing phrase : " in [...] minimal amounts". We can, with /reasonable/ accuracy, measure down to (say) 1/4 teaspoonful (certainly my calibrated spoons go that low and then stop there). But a typical curry powder contains of the order of 12 to 16 individual spices : if the "mix powder" (the need for which I also question) contains four teaspoonsful of curry powder, then if all the 16 spices were in equal proportion we might manage to add the correct quantity of each. But they are not : some spices predominate, some are there in only trace quantities. And these trace quantities we simply cannot measure with the normal instruments at most people's disposal. So we have a choice : we can either make massive quantities of mix powder, so that even the trace spices exist in quantities large enough to measure precisely (in which case our mix powder may well go stale before we finish it), or we can rely on the manufacturers of commercial curry powders to do this scaling up on our behalf and then use their finished product. The last two curries I made had no curry powder in them, and were significantly the worse for that.
** Phil.
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Thanks. That is exactly what I was thinking - if I need to make a spice mix anyway why not combine the ingredients that makes the commercial curry powder too...
Jal Frenzy, that is not exactly what I meant but I see where you are coming from. Ignoring the moderator's unnecessarily inane and unhelpful reply I think **Phil has eloquently expanded on what I was suggesting as maybe a reason for adding commercial powder into a mix. ie to get the minimal quantities of the other ingredients. To get an idea have a look at a bag of Basaar curry powder and see what goodies lie therein!! ;) be nice if it gave the ratios!
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OK that makes sense. From those I've used curry powders vary massively in the amount of ingredients in them, likely the better ones I've used do have a huge array of ingredients, so as you say so it makes sense to purchase the mix that rather than trying to replicate the exact mix, thanks. Time to go purchase a packet before I put my first base sauce on!
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Er am I going mad? I replied to Hannon and now you are shown as Jal Frenzy. ???? ??? :-X
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Er am I going mad? I replied to Hannon and now you are shown as Jal Frenzy. ???? ??? :-X
You're going mad, Ruby :)
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P.S. I have four scanned recipes for curry powders which I can't post for copyright reasons but which I can send you for personal research if you wish ?
** Phil.
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Ignoring the moderator's unnecessarily inane and unhelpful reply...
First, I'm not talking as a moderator as you well know but you mention the word because you're starting to exhibit troll-like tendencies. Perhaps you can't win the argument so you have to resort to that. My opinion is as valid as yours and if you think you can produce curry powders better than Rajah, then why not try. I think it's unlikely.
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My opinion is as valid as yours
Strictly, George, your opinion is of equal merit (in a democratic sense) but not necessarily as valid.
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Er am I going mad? I replied to Hannon and now you are shown as Jal Frenzy. ???? ??? :-X
You're going mad, Ruby :)
Argghhhhhh .......... To much spicey food ;). And now another RubyDoo too. And if you are 2. Who is 1 ?
I think I need a drink.
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Argghhhhhh .......... To much spicey food ;). And now another RubyDoo too. And if you are 2. Who is 1 ?
Number 6: Where am I ?
Number 2: In the Village.
Number 6: What do you want ?
Number 2: We want information.
Number 6: Whose side are you on ?
Number 2: That would be telling. We want information... information... information.
Number 6: You won't get it.
Number 2: By hook or by crook, we will.
Number 6: Who are you ?
Number 2: The new Number 2.
Number 6: Who is Number 1 ?
Number 2: You are Number 6.
Number 6: I am not a number, I am a free man . . .
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Er am I going mad? I replied to Hannon and now you are shown as Jal Frenzy. ???? ??? :-X
Rest assured you are not! I thought I'd swap my user name for one based on one of my fave dishes (was trying to do a play on Dhansak but wasn't feeling very inspired!), sorry!
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Er am I going mad? I replied to Hannon and now you are shown as Jal Frenzy. ???? ??? :-X
Rest assured you are not! I thought I'd swap my user name for one based on one of my fave dishes (was trying to do a play on Dhansak but wasn't feeling very inspired!), sorry!
Hahahaha. I knew it. See ** Phil. Not mad after all ;) ;)
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P.S. I have four scanned recipes for curry powders which I can't post for copyright reasons but which I can send you for personal research if you wish ?
** Phil.
Please Phil, I'd be really interested to see what's in them
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My opinion is as valid as yours
Strictly, George, your opinion is of equal merit (in a democratic sense) but not necessarily as valid.
My point exactly. Not valid and erring on rude especially to a new ( ish ) member. Wasn't posting as a moderator? What nonsense. The man is a moderator and every one of his posts bears that banner at the side of the screen. I refuse to get involved in bickery on this site hence an ongoing refusal to respond ( bite ) to George's never ending desire to find argument in everything anybody seems to say. Life is too short. ;). Your supportive comment is nevertheless appreciated.
Troll? What nonsense. The only time I seek to defend myself has been in response to but one individual. At least I cook and post and try to contribute to the forum in a positive way. If that is stirring up trouble and controversy then I'll eat my TA containers. I wish Admin could appreciate what damage this person is singularly doing to CRO.
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Please Phil, I'd be really interested to see what's in them
Sent by PM. Off to table-tennis now, let me know if they do not arrive and I will re-send on my return.
** Phil.
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Not valid and erring on rude especially to a new ( ish ) member. Wasn't posting as a moderator? What nonsense. The man is a moderator and every one of his posts bears that banner at the side of the screen. I refuse to get involved in bickery on this site hence an ongoing refusal to respond ( bite ) to George's never ending desire to find argument in everything anybody seems to say. Life is too short. ;). Your supportive comment is nevertheless appreciated.
Troll? What nonsense. The only time I seek to defend myself has been in response to but one individual. At least I cook and post and try to contribute to the forum in a positive way. If that is stirring up trouble and controversy then I'll eat my TA containers. I wish Admin could appreciate what damage this person is singularly doing to CRO.
You started this argument; not me. Look back if you need to be reminded. I made a succinct comment (my opinion) that it would be very difficult to make a better curry powder than Rajah. Have you tried it, and succeeded? If so, please tell us how it's done. I'm the one defending myself, you hold out as somehow innocent, when you started it. You are a trouble-maker.
Do you suggest that anyone acting as a moderator should avoid controversy like the Queen? I'm the same person I always was. Plus I do some admin as a 'moderator'. As I said, 99.9% of the time I post, it's me as an individual speaking; not as a moderator. Thanks for ruining this thread by starting the argument in the first place.
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P.S. I have four scanned recipes for curry powders which I can't post for copyright reasons but which I can send you for personal research if you wish ?
** Phil.
Hi Phil,
I'd be really interested in these as our collection of Curry Powders over here is pretty limited ...
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This is from my archive and ancient
Curry Powder is based largely on four spices: coriander, cumin, fenugreek and turmeric
with the possibility of many other ingredients being included.
Coriander Seeds, 8
Cumin Seeds, 8
Fenugreek Seeds, 8
Turmeric, 8
Cloves, 5
Garlic , 5
Curry Leaves, 4
Fennel Seeds, 4
Ginger, 4
Chillies, 3
Mustard, 3
Red Pepper, 3
Salt, 3
Cassia, 2
Black Pepper, 2
Poppy Seeds, 2
Anise, 1
Bengal Gram, 1
Cardamom, 1
Cassia buds, 1
Celery Seed, 1
Cinnamon, 1
Dill Seed, 1
Mace, 1
Nagkeser, 1
Nutmeg, 1
Onion, 1
Trifala, 1
White Pepper, 1
Never been able to find - Cassia buds -Trifala - Nagkeser, but hey!
Bolst Brand is a good one.
The one from the 70s, which is still made, but you can't get in the UK and I'd love to try again.
SHIP BRAND, Green Label MADRAS CURRY POWDER
Coriander Seeds, Turmeric, Chillies, Cumin Seeds, Fenugreek Seeds, Fennel Seeds, Trifala & Nagkeser
(Fragrant Spices), Cloves, Cassia, Garlic, Curry Leaves and Salt
Hope this helps, Chewy
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Would I be right in assuming the numbers alongside are ratios in any given quantity?
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Thanks, CT. Another one to try :)
I had a look at that 70's curry powder you mentioned:
http://www.amazon.com/Ship-Madras-Curry-Powder-16-6oz/dp/B000PV3RMW (http://www.amazon.com/Ship-Madras-Curry-Powder-16-6oz/dp/B000PV3RMW)
Now, maybe THAT is the "missing taste" people are looking for when they look for the 70's/80's style BIR curries ?!
That tin sure reminds me of Talcum, though ;)
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I've never really understood this either. I started using CA's mix powder on its own and never bothered adding any 'curry' powder to recipes. His mix has some other trace spices.
http://www.curry-recipes.co.uk/curry/index.php/topic,3765.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3765.0.html)
I recently used it and tried adding TRS Mild Madras curry powder and can honestly say I haven't noticed any great difference. Some curries I cook are great, some good and the odd one O.K as usual but it's difficult to say if the curry powder is improving the dish. A difficult on to get a 'control' on.
This is the TRS ingredient list:- "aromatic blend of spices (coriander, turmeric, chilli, mustard, cumin, pepper, fenugreek, garlic, salt and fennel)"
When I include my GM (Zaal) the only thing this adds is pepper I believe.
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I'd be really interested in these as our collection of Curry Powders over here is pretty limited ...
OK, on its way via PM. Please use it only for your private research and do not forward it to others, to respect the author's copyright.
** Phil.