Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Vekin on February 19, 2008, 04:24 AM
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(http://www.qualityspices.com/~kundanfo/CURRY_POWDER_HOT_16OZ_2inch_80w.jpg)
Hello.
I usually use the S&B golden but want to try making an Indian curry so I went out and bought this Rani brand hot curry powder and was wondering if anyone had suggestions on witch recipe would work with this particular curry powder (taking into account how hot it is).
Oh this curry powder contains; Coriander, Turmeric, Mustard, Cumin, Chillies, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds, Dried Curry Leaves.
3.99usd for 16oz ;D
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Hi Vekin,
Welcome to crO! 8)
Consider it the same as adding a medium curry powder, plus some chilli powder, to a dish (because that's all a "hot" curry powder really is).
You can use it for any medium to hot dish (e.g. jalfrezi, patia, madras, vindaloo, etc) where the recipe calls for the addition of a curry powder or spice mix.
Hope this helps. Enjoy your stay here. 8)
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Thanks I'm attempting the vindaloo posted here.
http://www.curry-recipes.co.uk/curry/index.php/topic,179.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,179.0.html)
Final product ended up being extremely mild and bland :'(
Guess I need to add more curry powder.
I think the base turned out fine. I'll try again tomorrow with more spices.
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Hi Vekin,
If you find it extremely mild (as in not very piquent), I suggest you try adding more chilli powder or maybe fresh chillis. 3-4 tsp is a reasonable quantity of chilli powder (for one) so you must be using very mild chilli powder?
Yes, if you find it bland, I suggest you add more curry powder (maybe another teaspoon) as you suggest.
As a point of interest, I think it is generally much better to use a mild curry powder and add your own chilli powder (and/or fresh chillies) to make the curry as hot as you wish. Mild curry powder generally has a better range and balance of spices in than medium or hot curry powder.
Make sure you cook both sufficiently well, but without burning them, (maybe make a paste, with water, to avoid burning them, and cook until the water has evaporated)
Maybe try adding a teaspoon (or so) of dried fenugreek leaves too (add just before the first ladle of curry base).
Please let us know how you get on the next time around 8)
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Maybe try adding a teaspoon (or so) of dried fenugreek leaves too (add just before the first ladle of curry base).
Interesting... I always add it near the end and crumble it in. Could you explain how and why you do this please CA?
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That recipe calls for a spice mix rather than a packet curry powder, as Cory says you may find you need to add more. If you are going for a vindaloo heat you will also need to add in chili powder, I doubt even a decent hot curry powder will give the required kick.
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Bobby Bhuna. Sprinke on? That is madness ;D
The methi needs blasted in the oil to get the flavours out :D
My method.
Heat up full.
Add oil.
Add whole spices.
Add Garlic and Ginger to oil while it is still heating. This allows it to flavour the oil before it starts really cooking.
Add Watered tomato paste and chopped onion - cooking with high heat still so there should be smoke and steam blasting everywhere.
Add spice paste of choice (including chile powder) - blasting with heat super style again making sure not to burn.
Add the methi if using - blast the flavours out.
Add pre cooked meat.
Add some base and lower the heat just a touch.
Add base as and when required.
Add coriander if using.
Delicious... 8)
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Yeah I wanted to get some garam masala spice mix but the fellow in the Indian store I went to just seemed confused and told me that the hot curry powder I had bought was the same thing. I kind of got the feeling he thought it was funny that I wanted to make Indian curry.
I'll probably freeze the majority of the base and try to find some good chili powder and spice mix before I try again.
Guess this takes a little patience and finesse and a few trials to get something near a takeout quality. Thanks for the feedback I probably would never even have attempted to make Indian curry without stumbling upon this forum.
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Bobby Bhuna. Sprinke on? That is madness ;D
Oh well, cheers Chris - I didn't formulate that method myself mind you... many recipies I have used say to do it. However I do think this new method will help release the flavours.
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Yeah keep at it Vekin, it took me a good year or so before I started to become pleased with my results, I still feel I could better which is what keeps you trying and experimenting, enjoy ;)
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Maybe try some of the spice mixes posted here Vekin: http://www.curry-recipes.co.uk/curry/index.php/board,28.0.html
Bobby - regarding dried fenugreek leaves, I think it's a compromise between adding them too soon, and burning the hell out of them, and adding them too late. and not giving them sufficient time to release their flavours. That's why I plum for just before adding the first lot of curry base.
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According to most of the other cookbooks I've seen, you add ground spices early in the cooking process so they have time to develop and you add dried leaves (herbs) later in the process. If you add herbs too soon in the process, the effect is much less because they've already done their thing. I can't imagine that including them in the frying stage of the spices would be as good as adding them later--unless you want a more subtle taste of them.
Since I add my base all at once, I generally add the methi leaves about 5 min or so before the curry's done. That's normally about 5 min after I add the meat and turn things down to med to simmer rather than rapid boil. I think it works pretty well for me.
I don't know what the threshold for herb intensity is. It could be 10 min or it could be 30-45 min, depending on the heat, the freshness and, I suppose, the other flavors involved. Would be interesting to know, though. ;D
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When to add leaves to the cooking process is a bit of a dilemma! I tend to grind up my dried methi leaf and add it with the spice mix and chillie early on, i.e. I 'flash-up' the oil 'till really hot add one small ladle of base (this has the same effect of making a paste with the spices and water, it reduces the risk of burning), and then add my spices, cookiing on a high heat for 30 seconds or so, then I add the remaining base etc etc.
I'm not sure if that's the right time to add methi, I've read conflicting advice on this, some add it as I do, some wet the whole dried leaves and add them near the end of the process. 'My' method seems to work but I couldn't say if its the best way!
Interestingly, curry leaves are typically added early on also: my Dad & brother went to a demo in the East End, and told me that the curry leaves were added to very hot oil, before anthing else. Yet fresh corriander is added just before serving (usually that is, except when it appears in some base recipies, then of course, by the time the finished dish is prepared the corriander has had quite a long time of cooking).
I'd be interested to hear other view on this.....
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I tend to grind up my dried methi leaf
Me too, and I think this helps distribute its effect throughout the curry better. I used to add it to the other spices like you but of late I have fallen into not grinding it and adding when there is some liquid in the pan. It struck me when I read your post that my curries seem to lack a certain punch recently an it may well be this. I'm going to go back to grinding and adding at the spice stage to see if things improve.
the curry leaves were added to very hot oil, before anthing else
Yes that the correct way to add FRESH (i.e. not dried) curry leaves.
Yet fresh corriander is added just before serving
Yes I would alway do that to retain the fragrant freshness of the herb.
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It is a well known fact that dry curry leaves contain very little flavour through - most native indians would scowl back home at the thought of dried leaves. Again adding them in the oil very early is the only good way to get the flavour out of them.. unless your curry is swimming in oil at the end which I dont like.
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unless your curry is swimming in oil at the end which I dont like.
Lol... ;D
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When using dried methi or curry leaves I either crush them and add them to the spices or I add them just after adding the base gravy, I don't see a vast difference in taste (if any) using either method, but what I wouldn't do, (sorry Bobby :P ) is sprinkle dried leaves over a finished curry.
To answer about premade curry powder....I prefer to only ever use a mild one and add heat to my dishes using either fresh chillies or chilli powder as I like to be in charge of the heat myself ;)