Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Yousef on April 20, 2005, 01:51 PM
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Hi All,
From what i gather each Indian Chef has his/her own secret Curry Powder Mix.
By mix i mean a combination of different spices to create a curry powder which they add to most BIR Style dishes during the cooking process.
I have been using two curry powder mixes to date as follows and have got the best result from this one which (Pete ;D) sometime ago emailed me.
4 Curry powder (i have used Tesco Medium Curry Powder)
2 Cumin
2 Coriander
2 Turmeric
1 Garam Masala
All of the quantities for the mix are Table Spoons and I usually just add 1.5 tea spoons of the final mix during the cooking process each time.
I have also used the curry powder mix in this thread and have got good results.
http://www.curry-recipes.co.uk/curry/index.php?topic=179.0
I would be interested to know what curry powder mix you use as i really think this makes a massive difference?
S 8)
? ? ?
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The curry house cookery one has always given me the best results:
Coriander? ? ? ? 8 tsp
Turmeric? ? ? ? ?7 tsp
Cumin? ? ? ? ? ? ?5 tsp
Curry powder? ?4 tsp? ? ?
Paprika? ? ? ? ? ? 4 tsp
cK
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The Curry House blend for me too. I shall keep using it until someone comes up with something that proves better.
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Hi all,
This is a combination I was given by a guy that now suopplies curry houses in my area and in the past both owned and run two different restaurants.
I haven't tried it yet, but will when my current blend is finished.
4 Curry Powder
4 Turmeric
2 Paprika
1 Cumin
1 Coriander
0.5 Garam Masala
I am a litlle concerned about the amount of turmeric as it is a flavour I am not keen on, but I have eaten in both of the restaurants that he used to run and the food was well above average.
Cheers all,
Blondie
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I'm at a bit of a loss to understand how each of these recipes for curry powder, themselves include (another) curry powder. Don't we need the recipe for the first curry powder too? There is huge scope for variation unless everything is closely specified, including the garam masala. That's not only the spices, but whether any of the spices are roasted, etc, etc.
Regards
George
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I tend to agree with George and might add that the same premise applies to the making of both curry sauces and gravies. There are numerous variants on how to prepare spice blends , quantities and cooking methods . To achieve that special taste might well be more of a personal preference .
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curry powder. Don't we need the recipe for the first curry powder too?
Regards
George
Curry houses do use prepacked curry powder.
Rajah and East End are two makes.
We're trying to get their flavour, so we do the same.
But, yes, I see your point!!
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curry powder. Don't we need the recipe for the first curry powder too?
Curry houses do use prepacked curry powder.
Rajah and East End are two makes.
We're trying to get their flavour, so we do the same.
But, yes, I see your point!!
It might be stating the obvious, but shouldn't the recipes then specify Rajah, East End or whatever curry powder? And indicate the level of confidence that this is the actual (input) curry powder used by the chef. I feel this is the problem with many recipes where they don't want to give too much away, e.g. a western recipe might specify 0.5 litres of chicken stock without telling you what's in the stock. There is enough scope there to hide all the chef's secrets.
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It might be stating the obvious, but shouldn't the recipes then specify Rajah, East End or whatever curry powder? And indicate the level of confidence that this is the actual (input) curry powder used by the chef.
The chefs Ive spoken have never actually gone into that much detail, its always whichever is cheaper. I asked if the packet spices are OK and was told yes, I guess thats the end of that. I don't think there intentionally hiding anything by not being more specific I just think it doesn't actually make that much difference.
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Ive just found this one:
5 Tablespoons ground coriander
7 Tablespoons ground cumin
1 Tablespoon Paprika
1 Tablespoon Turmeric
1 Tablespoon chilli powder
1 teaspoon ground fennel seeds
1 teaspoon ginger powder
1 teaspoon garlic powder
I might make some up to try later, heres the original site:
http://www.curryfrenzy.com/curry/recipe.asp?type=spices&name=curry%5Fpowder%2Exml