Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Robbo141 on May 02, 2022, 11:36 PM
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As the Instant Pot method is now my default until my grill arrives and I can cook outdoors with the old base gravy method, I have rearranged my spice daba to include all the spices needed for the variations on butter chicken that got me started on this simple method.
Clockwise from the top:
Ground ginger
Coriander
Chilli powder
Cumin
Smoked paprika
Cassia
Homemade garam masala
Turmeric
In the middle
Star anise
Green cardamoms
Black cardamoms
Cloves
(https://www.curry-recipes.co.uk/imagehost/pics/3821e2016e2dd8532b4bb485183435aa.jpeg) (https://www.curry-recipes.co.uk/imagehost/#3821e2016e2dd8532b4bb485183435aa.jpeg)
I leave my Indian bay leaf out as I like them full size so they’re easy to remove. Also didn’t have enough containers anyway.
Nice to be organized.
Robbo
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I have a spice daba, given to me by a Kenyan Asian friend (Balu Madhvani — he tells me it is not called a daba at all !) but I have been reluctant to use it because I am not convinced that it will keep the spices as fresh as a screw-top jar. In your opinion (and experience), how rapidly do spices lose their fragrance when stored in a daba ?
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** Phil.
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Interesting about the name Phil. Bound to be regional variances. I got mine in Mumbai and they called it a ‘spice tin’.
As regards freshness, I’ve not seen an issue. When I first got this one, I filled one of the containers with water and turned upside down. No leak, seemed air tight. A screw top will always be best but this set up is convenient and works for me. My pantry is filled with a frankly ridiculous number of spices for the times I need those lesser used Pav Bhaji masala, chaat masala, byriani masala, tandoori masala, etc etc
Hmm, fancy making Pav Bhaji now….
Robbo