Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: joshallen2k on May 26, 2008, 10:36 PM
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Jerry made an interesting point on another posting about the right spice mix for a given curry.
Figured I'd put it out there and get some input from others as to:
- which spice mix do you use?
- does it depend on the curry?
- which mixes work better for certain curries?
I use the Bruce Edwards mix, but I've been reading good things about the Kushi mix. Comparing these (and others), there's going to be a fairly significant difference in taste of the final curry.
Thanks
Josh
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Here's a case in point...
I've been trying to perfect CTM for years. Feel I'm really close with CurryKing's. One of the ingredients there is "tandoori masala". I was advised (by Jerry I think) on a "pink" one. I went to my local Indian grocery and bought four packets of various brands of "tandoori masala".
So as an experiment, I scaled down and made 4 sauces using 4 burners at one go :P to see which one tasted the best. I eventually found what I considered "better than the rest" and now use that mix. What was striking was how different each sauce tasted.
The spice mix is crucial. Appreciated how SnS "spelled out" his mix.
-- Josh
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Is there a place online where one can get these mixes, I am from the USA and unfortunately the troglodyte like supermarkets here don't cater much to curry heads.
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the good thing about a spice mix is u can make it yourself. they are all here http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0).
i'm now certain too on their importance and effect on the final curry.
we need to bottom this for sure.
the trouble is there does not seem to be much info on the subject and as we've seen from Malik's the chef makes his own for each dish by dipping his chef's spoon in the various containers.
i think No 1 we need a definitive on which spices make the BIR mix. has anyone worked out for sure what the malik's spice are.
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The spice mix you use in your finished curry has to be the same spice mix you use in your base.
It doesn't seem to work if you mix it up
I think the biggest spice mix "red herring" we had, was from Bengal Cuisine
They claimed you could use any bought curry powder
I've come across loads of mixes
One place used the dry tandoori mix as part of their spice mix
Another place wouldn't use turmeric
Somewhere else used Bassar mix
But on average most Nottingham BIR's seem to use the five spices
Cummin,coriander,turmeric,paprika & madras curry powder
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Haldi,
many thanks - i'd go along with this as the definitive:
Cummin,coriander,turmeric,paprika & madras curry powder
i'll have a think about what dishes i think sit in each leg or category and report back. for me this would then allow a "rough/loose" definition of the spice mix proportions ie less cumin more paprika to be guessed for each leg. with this in place the best spice mix for each leg should start to come into sight. the theory anyhow
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i think No 1 we need a definitive on which spices make the BIR mix. has anyone worked out for sure what the malik's spice are.
Hi Jerry
I'd go along with the coriander, cumin, turmeric, paprika and madras curry powder for the mix powder, although I am still unsure as to what is the best proportion of each. I think it will be determined by which base you use. Each restaurant will have their own mix, so there is no definitive answer.
The malik spices on the top shelf, before the recent change were:
coconut flour, sugar, chilli powder, coriander, cumin, mix powder, methi, salt.
You may have noticed that the coconut flour and the sugar are now in small catering tubs on the left and two 'new' spices seem to have joined the fray!
Of course there are those annoying indescernable tubs on the left of picture. One is almost certainly either turmeric or curry powder as it has the colour and is used, as far as I have been able to see, only in the base preparation.
The jars on the left are definitely Pataks catering jars, but that means nothing, they could contain anything.
The curries use only reclaimed oil from the base or ghee or sometimes both.
Base ingredients that I am sure of:
salt, methi, mix powder, coriander, cumin, chilli, ghee (lots), red pepper, carrot, green spinach looking leaves, asafoetida, large bay leaves, coconut cream, odds and sods from various tubs, and what can only be described as little gem lettuces. I get the feeling that anything that is left over goes into the base!
On two occasions now I have seen the chef, during quiet times, burning off the feathers of a raw chicken over the gas flame. He then preps it (cuts it up) and it goes into the little pot that is made every night. I'm sure this is a curry chicken stock. Where does that end up?
I'd be really interested to hear of any other observations anyone has made.
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thoughts on legs/categories to prompt discussion. categories based on predominant colour & ingredient
A) Red/Tomato: Madras, Rogan Josh
B) Brown/Onion: Bhuna, Dupiaza, Jalfrezi, Karahi, Pathia, Vindaloo
C) Red/Creamy: Tikka Masala, Tandoori
D) Brown/Creamy: Korma, Passanda
initial thoughts:
1) red dish spice mix - with paprika (ie DD, Haldi, LB, Parker21, Secret Santa)
2) brown dish or brown/creamy spice mix - no paprika (ie BE, Kushi, SnS)
3) red/creamy require tandoori masala as a must ? is this on it?s own or as a combination with a red spice mix
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The spice mix you use in your finished curry has to be the same spice mix you use in your base.
It doesn't seem to work if you mix it up
Interesting observation haldi and totally backed up by the malik videos. I suppose it's common sense though; for economy you make one spice mix and use it in everything.
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Secret Santa,
appreciate the info - when u say mix powder do you mean curry powder. i'd got the same list but slightly different order: coconut flour, sugar, coriander, chilli, curry powder, cumin, methi, salt.
i'm real interested in the coconut flour - i'd not come across it - but having now looked in my local Asian store there's loads of it. i've used cream coconut in the past and interested in the difference.
the base as you eloquently put is mind blowing - not keen on the ghee, would love to know what the herb "green spinach looking leaves" is along with the lettuces (could they be cabbage - no no no).
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when u say mix powder do you mean curry powder. i'd got the same list but slightly different order: coconut flour, sugar, coriander, chilli, curry powder, cumin, methi, salt.
They have changed the order of the spices on the top shelf quite often in the past two weeks, so no wonder we differ in order. At least our spice list is in agreement.
When I say 'mix powder' I mean what you call the spice mix. That is the cumin, coriander, tuemeric, paprika, curry powder mix. The BIR chefs call it mix powder and it's a term I wish others would use here, as it has a very definite meaning.
Of course the confusion is that the 'mix powder' IS a curry powder in its own right. Please folks can we use the BIR term for what we call spice mix from now on...i.e. mix powder?
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i'm real interested in the coconut flour - i'd not come across it - but having now looked in my local Asian store there's loads of it. i've used cream coconut in the past and interested in the difference.
Ahh now this is interesting. I left this one out of the Malik's base ingredients list too. They put a whole bar of coconut cream in (originally I thought it was plain ol' butter, but it just sat there on the surface for far too long).
Now I will make a statement and I'm sure some will disagree. Coconut cream is not used in any other way than in the base in BIR cooking. I see recipes on here that use coconut cream in the actual curry. NO. Ain't ever going to happen in a real BIR. Coconut flour in curries, coconut cream in bases (sometimes). End of story!
Myth number 2!
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mmmm... im love it man...
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