This was referred to in a recent recipe post. I have searched the site but I can't find it. Any comments on it would be welcome also.
CP
Not sure about this one, don't recall Terry giving a recipe for garam masala..but based on one of his posts , this might be it -
4 table spoons of coriander powder
3 1/2 table spoons of turmeric
2 1/2 table spoons of cummin powder
1 table spoon of paprika powder
2 table spoons of a good curry powder
I use Rajah madras gold as used in most restaurants
Hi CC,
I'm pretty sure that this IS NOT a garam masala recipe CC....
...it looks simply like a Bruce Edward's type curry masala ("spice mix") to me?
I would expect a garam masala (i.e "hot spice mixture") to have hot/aromatic spices such as cloves, cinnamon, cardamom, mace/nutmeg, etc in it.
Quite true CA , but having reviewed all of ifindforu's posts , I couldn't find anything resembling a traditional garam masala blend .
I thin CC is right, he has a Spice blend i recall but no Garam Masala.
hi g/gls
he does mention it but does not give the ingredients but i think he sells it on his website i also think it is in the currylinks section ;) and remember that we (cr0 members) get discount on anything we buy from it :)
hope this helps
gary
Thanks Gary
CP
Failing that we could go round his place & beat the sh...
Sorry perhaps you should drop him a line. ;D
I just checked Terry's website - Gary was quite right , he does sell garam masala . Whether he will give anyone the recipe remains to be seen . I 'll send him a pm .
Here is Terry's recipe -
40g (1 1/2 oz) Cloves 60g (2 oz) Black Peppercorns 40g (1 1/2 oz) Brown Cardamoms 40g (1 1/2 oz) Green Cardamoms 100g (4 oz) Cumin Seeds 50g (2 oz) Cinnamon Stick 50g (2 oz) Coriander Seeds 15g (1 1/2 oz) Nutmeg 6 Bay Leaves
Dry roast all the ingredients together in a frying pan (stirring all the time) over a low heat until they give a pungent smell, making sure they don't burn.
Grind the roasted whole spices and pass through a very fine sieve or fine muslin cloth.
Store in an airtight container.
Thanks CC. It looks different. I never put Bay leaves in GM though; in fact, like a lot of Indian (as opposed to Bangla) cooks, I keep Bay Leaves to a minimum or don't use tham at all. No particular reasons, it was the way I was taught, and I think they can overpower other flavours if not used sparingly. Any thoughts on this?
Thanks again
CP
CP without actually checking this up myself,, my memory is telling me that "indian" bay leaves are different to the ones we buy in the shops? I might just be getting older and (more) senile but do you know if this is true?
Regards Ashes
I think you are correct, I think a lot come from Africa also, but there are many different varieties of Bay (Laurel). I had 4 types in my back garden which have now gone thankfully.
CP