Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Ketman on March 27, 2013, 07:41 PM
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I mean, basically powders. I'm a curry lover, but lazy. I used to live in London in the 70s and 80s, where I could have got anything I wanted to make a proper curry, but I never learned to make one up from basic ingredients. I used to limit myself to a curry powder called Venkat, which I believe you can't get any more. I also liked Bolst's powder, but I haven't seen that for years. Since then maybe my taste buds have gone peculiar, or else the available powders are not as good as they once were, but these days I can't find any powder that I like.
In recent years I've been living in Northern Ireland where I can't (or not easily) get anything except what's available in supermarkets. The pastes are foul, and the powders are bland. But a few days ago I sent off (to London!) for some Rajah powder, hoping that would be better. It hasn't arrived yet, but in the meantime can anyone suggest other powders? The ones I've tried, and don't think much of, are Sharwood's, Schwartz, Colman's, and a couple of others I can't think of the name of.
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Hi Ketman!
I'm no expert when it comes to mix or curry powders, I prefer a wide range of whole spices, and grind nearly every spice mix I need on my own, BUT I tried the TRS Madras curry powder (hot) a while ago, and it seemed ok. Heard good things about the Rajah powders, too! You could try out the Shan curry mix also. I use their Chaat masala, and I like it (:
Greetings!
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I mean, basically powders. I'm a curry lover, but lazy. I used to live in London in the 70s and 80s, where I could have got anything I wanted to make a proper curry, but I never learned to make one up from basic ingredients. I used to limit myself to a curry powder called Venkat, which I believe you can't get any more. I also liked Bolst's powder, but I haven't seen that for years. Since then maybe my taste buds have gone peculiar, or else the available powders are not as good as they once were, but these days I can't find any powder that I like.
Bolst's is definitely still around, and I use it regularly. I also made a perfectly good curry using Rajah not too long ago -- the description is here (http://www.curry-recipes.co.uk/curry/index.php/topic,6165.msg61401.html#msg61401). TRS is also OK, and I am sure many more, but they do need to be authentic /Indian/ (or Bangladeshi, or whatever) curry powders, not English.
See also here (http://www.curry-recipes.co.uk/curry/index.php/topic,7896.msg69563.html#msg69563) and here (http://www.curry-recipes.co.uk/curry/index.php/topic,7904.msg69619.html#msg69619).
** Phil.
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Crikey,Vincat ;D
It really is getting like the GranDads Army of curry forums.
Just order online/You can get the Bolst mild or hot here
http://www.spicesofindia.co.uk/acatalog/Curry-Powder.html (http://www.spicesofindia.co.uk/acatalog/Curry-Powder.html)
Welcome Ketman
Chewytikka
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Interesting review of the history of Vencat(achellum)'s curry powder here (http://lists.herald.co.uk/pipermail/lois-bujold/2005-January/022791.html).
** Phil.
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Seems you can still get Venkat curry powder in New Zealand if you search around.
One for you here Phil. 8)
http://www.indiankanoon.org/doc/779122/ (http://www.indiankanoon.org/doc/779122/)
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One for you here Phil. 8) http://www.indiankanoon.org/doc/779122/ (http://www.indiankanoon.org/doc/779122/)
Indeed so. Couldn't have summed up better myself. Ah well, orf to the jolly old Wig & Pen Club, I suppose : a chap has to spend his refreshers somewhere ...
** Phil.
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(http://www.curry-recipes.co.uk/imagehost/pics/6b5347b68dc98d548bde1b4f0f39aee7.jpg)
CTRL + a few times if you cant read it.
Dont forget to count how many, when reverting back to your preferred browser size. ;)
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Here's the original Ad from my archive - circa1930's
http://www.curry-recipes.co.uk/imagehost/pics/f8bc169ca5eb2762834a0a7941d541a3.jpg (http://www.curry-recipes.co.uk/imagehost/pics/f8bc169ca5eb2762834a0a7941d541a3.jpg)
http://www.curry-recipes.co.uk/curry/index.php/topic,11309.msg85872.html#msg85872 (http://www.curry-recipes.co.uk/curry/index.php/topic,11309.msg85872.html#msg85872)
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CTRL + a few times if you cant read it. Dont forget to count how many, when reverting back to your preferred browser size. ;)
Or Ctrl+0. Saves having to tax the jolly old grey matter, don't you know ?
** Phil.
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CTRL + a few times if you cant read it. Dont forget to count how many, when reverting back to your preferred browser size. ;)
Or Ctrl+0. Saves having to tax the jolly old grey matter, don't you know ?
** Phil.
Thank you Phillip :-* but i did say preferred browser size. ;)
I like to juggle now and then and also keep different tabs at different font sizes.
CTRL F is what i use mostly. very handy.
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Just order online/You can get the Bolst mild or hot here
http://www.spicesofindia.co.uk/acatalog/Curry-Powder.html (http://www.spicesofindia.co.uk/acatalog/Curry-Powder.html)
Thanks, but I'll give Spices of India a miss. Their minimum postal charge to NI is ?11.50. You need to order an awful lot of stuff to make it economical.
Just searching my memory, I believe I got my first curry recipe from Katharine Whitehorn's Cooking in a Bedsit, round about 1970. That must be where I got the habit of adding sultanas to the sauce. But, looking around here at other people's recipes, I can't see anyone else doing it. Am I weird?
Thanks for all the replies anyway. We'll see how I get on with the Rajah Hot Madras. I'll probably be back.
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Just searching my memory, I believe I got my first curry recipe from Katharine Whitehorn's Cooking in a Bedsit, round about 1970. That must be where I got the habit of adding sultanas to the sauce. But, looking around here at other people's recipes, I can't see anyone else doing it. Am I weird?
No, just living in a time warp :) We Britons added sultanas to our curries mainly to disguise the taste of the raw curry powder, since at that time very few Britons knew that the spices had to be cooked in oil. Most British housewives simply added curry powder to an aqueous base (water, plus a few things), as a result of which the spices never cooked. Now most of us appreciate the need to cook the spices in oil, and apart from a few specialist dishes where (e.g.,) lichi are used, few now use fruit in curries.
** Phil.
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The last time I had fruit in a curry was back in the 1980s, The chef of the local T/A was from Karachi, and seemed to put banana in most curry's, Quite nice though,
Les
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The last time I had fruit in a curry was back in the 1980s, The chef of the local T/A was from Karachi, and seemed to put banana in most curry's, Quite nice though,
My first curry upon landing on this site, was a kashmiri korma, using banana. Me and the missus loved it.
Goncalo
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The last time I had fruit in a curry was back in the 1980s, The chef of the local T/A was from Karachi, and seemed to put banana in most curry's, Quite nice though,
My first curry upon landing on this site, was a kashmiri korma, using banana. Me and the missus loved it.
Goncalo
What could be better, A nice curry AND one of your 5 a day all in one ;D
Les
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That must be where I got the habit of adding sultanas to the sauce. But, looking around here at other people's recipes, I can't see anyone else doing it. Am I weird?
It's quite common to add many different sorts of (dry) fruits, like raisins, sultanas and nuts, to dishes that belong to the Mughlai / Nawabi cuisine (like Navratan Pulao, different Biryanis or Korma, e.g.), and other north-indian specialities. Nothing wrong or weird about that! (:
Greetings!