Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: mdoherty on February 27, 2009, 02:08 PM
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Hi. hope someonce can help. I have madras powder but the recipe calls for paste. So I simply add water, or shall I just add the powder as it is?
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Hi. hope someonce can help. I have madras powder but the recipe calls for paste. So I simply add water, or shall I just add the powder as it is?
Is the recipe from this site? :-\
If the recipe calls for you to make a paste from spice powders and water it would normally say so. This would normally then be fried to release flavours.
If the recipe is specifying a ready made commercial paste (eg: Patak's) then, to be safe, I would use one of these pastes.
SnS ;)
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Thanks for posting. No the recipe is from a book and I am out of paste and need to make the curry tonight. I live miles from a supermarket. I just wondered if I could use the powder and make a DIY paste?
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As it's an emergency - then I suppose you have no choice.
Mix the curry spices/powder with a little water to make a thick paste and gently fry in oil (without burning) for a minute or so or until the raw pungent smell has gone. Use this oil/spice mix as the curry paste.
Be aware that some commercial curry powders also contain other 'filler' ingredients that can burn very easily.
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Now your talking, thanks a lot!
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Thanks for posting. No the recipe is from a book and I am out of paste and need to make the curry tonight. I live miles from a supermarket. I just wondered if I could use the powder and make a DIY paste?
Yes, you can MD.
Pastes are normally made my making a slurry of the powdered spices in water, then frying in oil until the water has evaporated and the oil has separated. The paste can then be transfered to a sterilised jar, topped off with fresh oil, for storage.
So you can either do this, or:
- just fry the powdered spices when you make your curry, or
- make a slurry of the powders in water and fry that in oil (this helps prevent the spices from burning)
Hope this helps! 8)
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Thanks for posting. No the recipe is from a book and I am out of paste and need to make the curry tonight. I live miles from a supermarket. I just wondered if I could use the powder and make a DIY paste?
Yes, you can MD.
Pastes are normally made my making a slurry of the powdered spices in water, then frying in oil until the water has evaporated and the oil has separated. The paste can then be transfered to a sterilised jar, topped off with fresh oil, for storage.
So you can either do this, or:
- just fry the powdered spices when you make your curry, or
- make a slurry of the powders in water and fry that in oil (this helps prevent the spices from burning)
Hope this helps! 8)
ditto
SnS ;)
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thanks folks, think I'll make me a slurry for me curry.
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mmmmmmmm sssslllluuuurrrryyyy
sounds nice ;D
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If the recipe is specifying a ready made commercial paste (eg: Patak's) then, to be safe, I would use one of these pastes.
SnS says that because Patak's madras paste in a jar contains tamarind, ginger, and garlic, as well as acetic acid and citric acid. You would have to approximate those, as well. Is that what your recipe calls for?
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...I should have said that, if you're planning to store the paste, you should make a slurry of it in vinegar rather than water.....sorry :P
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The motto is:
If you need to act in haste
Put together a little paste
Of curry powder in water
You really know you oughta
But never hurry
A slurry
When making a
Special curry
Take care assembling your spices
To make your curry the nicest
by the bard William William Topaz McGonagall on the final visit to his favourite curryhouse The Raj Mahal, circa 1902