Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Spices => Topic started by: remymartin on September 09, 2005, 10:09 PM
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Hi all im a newby here but i spotted something unusual at my local curry house the other night, there was a packet of colemans english mustard powder in the kitchen, when i questioned the chef about it, in broken english and with a smile he said its his snuff, due to my rather inebriated state i did not probe any deeper as to what they used it for any ideas?
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Hi,
I can't quite figure out where I have seen Mustard Powder used in a curry but I certainly have seen it in a recipe. It was for a vindaloo I think and maybe a Pat Chapman recipe but can't be sure. I don't think it gets used much if at all. Maybe they put it on their Roast Beef and Yorkshire puds, if they know the best use for it!!
Ray
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Thats it! I knew I had bought mustard powder for something curry related, it is in one of Pat's spice mixtures
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Hi all,
I've posted this comment before, but little notice was taken of it as tends to be the norm on this site when it doesn't fit in with the supposed 99% correct curries some people say they produce. A local supplier to the Indian restaurant trade sells Mustard powder in something like Kilo containers. When I asked the guy there if the restaurants buy it and what do they use it for? He said yes they use it in the curries,
cheers all,
Blondie
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Has anyone actually tried it in a curry?
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I know it has been used in curries somewhere, but I am not sure it is significant in all curries we make. I will try to dig it out if I can. I think you have a valid point Blondie and we all need to explore any angle we can as it might just prove to be the answer we are all after.
Ray G
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I have both seen & used mustard powder used in a number of traditional curries and masala blends. It does tend to give the dish a bit of a " kick " .
CC
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I've posted this comment before, but little notice was taken of it as tends to be the norm on this site when it doesn't fit in with the supposed 99% correct curries some people say they produce.?
Hi Blondie,
I don't think this is the case here at all, I think most of us are really interested when someone comes up with a new take on things.
cheers
Mark
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? A local supplier to the Indian restaurant trade sells Mustard powder in something like Kilo containers.?
Blondie
Here's Pat Chapmans curry powder recipe with mustard
60g coriander
30g cummin seds
20g fenugreek seeds
25g gram flour
25g garlic powder
20g paprika
20g turmeric
20 garam masala
5g dry curry leaves
5g asafoetida
5g ginger powder
5g ground black pepper
wait for it
5g yellow mustard powder
I can't find any recipes using it, apart from this.
There are recipes using whole mustard seeds
You fry them til they pop
Used in Okra curry (bhindi bhaji) shredded cabbage curry, potato in tandoori sauce, lemon rice, rice with lentils,tarka dhall (recipes from Pat Chapman favourite restaurants cook book)
I thought they might be an important missing ingredient, but couldn't figure it out.
I also considered mustard oil as another special ingredient too
But coming back to the original idea of mustard powder
I have no idea how they use it
But a major ingredient in mustard powder is turmeric
I've just done an internet search and found this
But the amounts used are small
http://www.catshill.com/laniosh/food/balti2.htm
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Have trawled Pat Chapman's books and found Mustard Powder used in two books.
Like Pete points out it is used in "masala's" and not directly in specific curries. In his "Vindaloo and Other Hot Curries" book he makes a "Hot Curry Paste" which gets used in the more fiery recipes, Vindaloo, Chilli etc. It is not used in large quantities so will no doubt give a more subtle taste to the overall dish. In his "Curry Bible" he uses it in Curry Masala paste which then goes into his version of a "Curry Masala Gravy" used in his "restaurant style" curries. Don't know if anyone wants to have a bash at this, if so I can post
Regards
Ray
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thanks for the info all i will try it in a vindaloo ;D
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Hi Blondie.
Thankyou for commenting on my supposed 99.9% Curry (you know,the one no-one`s tried yet), please do let me know how your`s came out & how close it is to your local Take-away.
I`ve finished my second batch so i`ll be doing another 10 Curries ( this will bring total to 30+ absolutely excellent Curries to have been consumed by me mmmmm !!!!!!!!). ;D
For the first time I`am 100% confident that this new batch will be as good as the rest.
For those interested i will be addding a desertspoon of Turmeric to the second stage of the recipe.
Also i may be substituting the Curry powder or Chilli powder( experiment time muhahahahaaaaaa!!!!) for Ray`s Basaar mix as I'm sure it will add a positive something to my already bloody tasty Curry.
A question for everyone !!
Have any of you used several brands of extra hot Chilli powder & have you noticed the different flavor & smell from brand to brand, please let me know.
DARTH "THESE CURRIES ARE ALL MINE" PHALL 8)
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Hi Darthy,
I wasn't refering to your 99.99% curries, just to the 99%ers who dismiss all but thier own ideas, which something you don't do. You are always receptive to new ideas IMO.
The only reason I haven't tried your 99.9% curry is because it seems too complicated to be what the restaurants do to achieve pretty much the same thing, but I will try it one day just to see how close you may be.
Incidentally Darth, I e-mailed your local curry house blagging them that they had been recommended and I was coming down there on a visit. I told them that I would be with someone who is vegetarian and could they guarantee that they use no meat or chicken stock in the production of the dishes. They said that all thier vegetarian dishes contained no meat stock at all.
Cheers Darth,
Blondie
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Same goes here, Darth
It's in a list of recipes I will try.
It's a two day recipe though, so I keep putting it off
When I try it, I will post
My original aim was to create an exact veg vindaloo as my takeaway
I now believe that the base isn't totally veg anyhow, so I guess any curry that tastes right would be a bulls eye
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Thank you for your kind replies( especially Blondie ;), i do understand about those who heads are firmly up their own asses, but i think they do it for the warmth ;D bit like a security blanket , glad you probed my local Blondie.( stop it !! probed is not a dirty word ;D).
If you look at the recipe second stage it is a matter of minutes to create, its only the first stage ( base) thats about 3 hours long, but having said that my local told me the same as a few others have been told, the same about all those ingredients in the base mix.
Having said that some dishes produced by my local are complete horse s**t & like most here i/we can cook a much more superior curry. But its not that is it ?
Its that particular flavor/smell we are all trying to create.( mine is more prominant when cold after Ive eaten it the container smells just right ??)
I have literally sat in the kitchen tasting mine then Bir etc..etc..picking out all the whole spices (what there is of them) & to be honest they i believe are only there for aesthetic reasons not for taste at all.
Pete go for it I'm sure you`ll not be disappointed ( well at least it will taste great if nothing else).It is after all a Vindalloo, just minus the Chicken & it will be what ever you want( break the rules, its the only way).
One more thing when i freeze my locals Vindalloo after 2 weeks in the freezer the taste/smell is gone completely & its inedible. My home made however has been good to eat after several weeks freezing.
Anyone got any ideas why ? this occurs, any certain ingredients that lose pungency after time ?
Let me know.
Always yours DARTH" the chirpy dark lord ;D PHALL......