Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Ader1 on February 17, 2014, 11:09 PM
-
Does anybody have a good recipe for mixed poweder which restaurants put into so many of their dishes? I'm specifically want one for making a staff type curry. I saw that Happy Chris mentioned that he will give a recipe at some point. He talks of it when he's making a staff curry. I did make a staff type curry a week or so ago using a sharwood's curry powder I think, but it wasn't quite up to the mark. Incidentally, is mixed powder basically what we might call a 'curry powder'? Thanks.
-
Quite a few in the relevant 'Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes)' section of the forum
-
I was wondering that too. When I made my first batch of base gravy last week I made a amall amount of spice mix (1oth zaal recipe) and it'll soon be gone.
I wondered if using the hot madras curry powder (Rajah) might be used in its place for the next madras for a taste test and also if not which spice mix I shall make next (with hot curries being the staple food in this house).
Time and testing will tell :)
-
I do not personally use a mix powder, preferring to add all spices individually, but there are two points perhaps worthy of note :
- Many mix powders including curry powder as one of their ingredients
- The ratios of mix powders (often something like 8:7:5:4:3) make it possible to add very small amounts of the minor spices with far greater accuracy than could be achieved if they were added individually; I suspect this (plus convenience) is the main reason for the almost ubiquitous use of a mix powder.
Also worth trying, if you have not already done so, is substituting Al Noor Bassar Curry Masala (http://www.alnoorfoods.com/al-noor-pakistani-bassar-curry-masala-3/).
** Phil.
-
Personally Loup, for starting out I would stick to the mix powder that goes with the base so knock up a bit more. If you like the hotter curries, then Chewy's madras and CA's vindaloo are nice for stating out and theres a video showing Chewy's Madras on vimeo.
vimeo.com/21109113]http://vimeo.com/21109113 - sauce
vimeo.com/33663388]http://vimeo.com/33663388 - chicken madras
You'll have to copy and paste the above links as the forum doesn't support vimeo.
http://www.curry-recipes.co.uk/curry/index.php/topic,3953.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3953.0.html) - Vindaloo
I have to tone down the vindaloo a bit for my missus but it still comes out nice.
-
I use the Zaal mix powder in Chris' staff curry, but it has a completely different taste to the same mix in a BIR style curry. A lot of whole spices are used at the beginning and the whole taste is more traditional style.
I know that in traditional cooking mix/ curry powers are frowned on, but then again its easier to add whole tsps of spices when you're cooking for 6 people.
-
Personally Loup, for starting out I would stick to the mix powder that goes with the base so knock up a bit more.
I would agree with this.
I think one of the worst mistakes any new cook to this type of cooking can make is using different mix powders for each stage of the process. Eg one mix powder for the base, another for the dish etc. This just produces invariable results.
Far better to stick with one mix powder for base and dish and tweak the dish with the addition of other spices if necessary.
Likewise it's better to stick with the dishes intended to be made with the bases and mix powder that go with them!
-
Ader1
Amazing that you joined cR0 in 2005 ??? and your asking a newbie question about Mix Powder?
Anyhoo, just go to an asian store or even ASDA and buy some small packets of spice powders East End or Rajah are common brands.
This is a good Bangladeshi Restaurant Mix Powder
4 tsps. Mild Madras Curry Powder (A historic blend of at least 12 spices)
4 tsps. Turmeric Powder
3 tsps. Coriander Powder
2 tsps. Cumin Powder
1 tsp. Garam Masala Powder
Mix all together.
Add 2Tbs to any (Big Pot) Staff Curry, this will give you a good rich flavour.
Hi Loup
A bit Strange I know, but Madras curry powder has nothing to do with a "Madras" the restaurant curry.
Like in the above mix, It's an historic blend of at least 12 spices, made for the Brits in India, around circa 1870.
cheers Chewy
-
Cheers Gav,
I used chewys vid for my first 2 BIR madras's last week. It was great to "cook along to" and was very tasty,then last nights was one from Andy's "E-book".
I saved some from last night as I always enjoy some cold the next morning and I tell you it tastes not that far away from my local BIR madras. Proud!!!!
Chewy, I didn't know that about the powder. I love how much you guys are willing to share so we can all save a few quid from the takeaways and improve our cooking skills. Awesome!!
lou :)
-
I have 2 chefs from Bangladesh at Curried Away. They NEVER EVER add mix powder to any staff curry, they use whole fresh spices :). Its fairly obvious that some do by reading the posts on here, so i'm not saying you shouldn't, just how MY chefs make theirs, and ALL the staff curries are Amazing! :)
-
Ader1
Amazing that you joined cR0 in 2005 ??? and your asking a newbie question about Mix Powder?
Anyhoo, just go to an asian store or even ASDA and buy some small packets of spice powders East End or Rajah are common brands.
This is a good Bangladeshi Restaurant Mix Powder
4 tsps. Mild Madras Curry Powder (A historic blend of at least 12 spices)
4 tsps. Turmeric Powder
3 tsps. Coriander Powder
2 tsps. Cumin Powder
1 tsp. Garam Masala Powder
Mix all together.
Add 2Tbs to any (Big Pot) Staff Curry, this will give you a good rich flavour.
Hi Loup
A bit Strange I know, but Madras curry powder has nothing to do with a "Madras" the restaurant curry.
Like in the above mix, It's an historic blend of at least 12 spices, made for the Brits in India, around circa 1870.
cheers Chewy
What's this historic blend of at leat 12 spices? Is there a brand name?
-
What's this historic blend of at leat 12 spices? Is there a brand name?
I think CT is referring to madras mild curry powder like this one
(http://www.curry-recipes.co.uk/imagehost/pics/d8b6d9b1504b188db770f82f88382f47.png)
Ingredients; Coriander, Turmeric, Mustard, Bengal Gram, Cumin, Chilli, Fenugreek, Black Pepper, Garlic, Salt, Fennel, Poppy Seeds.
-
Hi madrasandy,
That's the one Happy4Chris I think his name is refers to when he makes his Staff Curry on youtube. In fact, that's what I'm trying to make. I love the staff curry. Anybody know if Chris's ebook is about to come out or has it already appeared?
-
It'll be around with Haley's comet :)
-
I've got it now having bought it on amazon. Is it really good quality and different to your average madras mix? I'm going to be making the mix powder later this week. :-)
-
Different book.
The mix powder is a composite of of lots of spices, which includes the ones (12?) already in the madras powder.
-
I've got it now having bought it on amazon. Is it really good quality and different to your average madras mix?
Nope, it's your bog-standard Madras curry powder. I happen to prefer Bolsts, but I doubt if anyone could really tell the difference in the final curry unless no other spices were added.
** Phil.
-
lol I thought he meant Chris's book on Amazon :D
-
Has nobody else sussed out the Chris e book its all a big wind up ?
-
Bet you don't belive in equatorial snowball fighting either. Spoilsport :P :D
-
I don't personally think it was (is) a wind-up; I think it was a genuinely intentioned idea by someone who had never written a book in his life and who thought that achieving it was well within his limitations. Sadly, as time passes, it must be ever more apparent to Chris that this is not the easy task that he once envisaged, but even if I have no real desire to own a copy, I hope that it does eventually see the light of day so that reviewers here and elsewhere can pass fair but informed comment on its content.
** Phil.
-
Well put Phil!
I would agree that any additional informative information is always welcome in my eyes, just hope I'm around to see it published ;)
Come on Chris stick it to us mate!!
-
To be honest, I thought Phil's 'review' (of the situation) was probably the most savage I've ever read!!! :o
Glad I misunderstood :) Cheers.
-
I've got it now having bought it on amazon. Is it really good quality and different to your average madras mix?
Nope, it's your bog-standard Madras curry powder. I happen to prefer Bolsts, but I doubt if anyone could really tell the difference in the final curry unless no other spices were added.
** Phil.
I did watch Chris's youtube vidoe making the Staff Curry and he mentions to use this Madras powder. I'm hoping that this powder added to the other spices listed up thread will make a good mix powder blend. Does anybody have any better suggestions to this?
-
I don't personally think it was (is) a wind-up; I think it was a genuinely intentioned idea by someone who had never written a book in his life and who thought that achieving it was well within his limitations. Sadly, as time passes, it must be ever more apparent to Chris that this is not the easy task that he once envisaged
I agree, and I hope the eBook materialises at some point, however long it takes. Chris surely deserves some payback after the free release of all his videos and recipes like the naan bread one.
-
I agree too
I think Chris's vids were great - dont understand why it has all gone quiet on that front - he hasn't posted on his channel for sometime. If there is no interest when the book does come out there will be a heck of a job to promote it.
At least Julian had the foresight to keep sending out snippets and vids to keep the momentum running before his second release.
I'm wondering if there has been a fallout and NO more vids because of the time taking to produce this.
We will all have to wait and see
best, Rich
-
Since Chris has been banned from here, and more recently banned from CA's (moderated), he quite possibly no longer has a target audience for his book, whence (perhaps) the recent lack of any visible activity from him. I still believe that, whilst his ban from here was arguably justified, he has "done his time" and should be allowed back.
** Phil.
-
I thought we were discussing mixed powder?
-
Good point there Phil.
I have also seen Chris wind up many people me included with his never ending questions and clever play of words after a few drinks!
But saying that I also believe in people changing and learning from there mistakes, also think it would be a good move to have him here as his knowledge outstrips mine and most others here!
Second chances are a good kind hearted thing in this life ;)
Ader1 sorry bud just to keep on track check out this link for mix powder:)
http://www.curry-recipes.co.uk/curry/index.php/topic,13070.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13070.0.html)
-
I thought we were discussing mixed powder?
We were but you brought up the subject of Chris which always in turn leads to a discussion about Chris's ebook and which will come out first, his book or Adam and Eve's auto-biography.
Try any of the mix powders suggested in this thread. All of them will do the job.
-
Wasn't there another person writing the book for him? Is he not contactable?
(Yeah, I know, off-topic, blah blah blah!)
-
Yes ss chris did say he was getting somebody to write for him but cannot remember who or where I saw it
Ader 1 ,I recommend Abduls Spice Mix here (http://www.curry-recipes.co.uk/curry/index.php/topic,6176.msg61643.html#msg61643)
-
Was it that fella Martin? Or is that a different ebook? :o ;)
-
I thought we were discussing mixed powder?
Indeed. The mix powder recipe chewy posted earlier will give great results in a staff curry. All of the staff curries I've seen made include a mix powder, as well as whole spices. I think the use of powder fits in with how a staff curry is made relatively quickly compared to some of the authentic traditional dishes. Another thing I've been told is that meat staff curries often include paprika (via a mix powder), but this ingredient would not be used in say a trad meat bhuna. Here's a link with pics of a nice chef made staff curry I had some time ago if you've not seen it before. Chicken shatkora bhuna. The mix powder in this is the same as I use for my BIR curries.
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg96097.html#msg96097 (http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg96097.html#msg96097)
All good fun.
Rob :)
-
I made the staff curry using Abdul's spice mix. I was very pleased. The mix asks for Tandoori powder and the only thing I managed to get on the day of making it was Tandoori Curry powedr. Are these the same?
Does anybody know if Abdul still has a web site as the link in his book doesn't lead to anywhere: www.learn2cook.vpweb.co.uk (http://www.learn2cook.vpweb.co.uk)
Thanks Bengali Bob. I'll take a look at that now.