I make my own

6 Tbs Corriander
3 Tbs Cumin
1 Tbs Tumeric
1 Tbs Fennel Seed
1 Tsp Fenugreek seeds
1 Tsp Black Mustard Seeds
2" cinnamon stick
1 tsp cloves
8 Grren cardamons
2 tsp Chilli powder  (...modify to your liking)


I can't remember exactly where I saw this recipe, but I tried it out. It's good stuff.  Only time I really use the powder is when I'm making spice mix, and maybe using it as a dry marinade for meats.

Quote from: JerryM on March 27, 2009, 07:20 AM
i fear the "coconut powder" would be what we call "desiccated coconut". it's very hard and bitty and used i think in baking. it's certainly not what u want.

the alternative (or even to mix with the cream coconut or coconut block) is coconut flour which is very fine.

i've tried both the block and the flour. the flour dish is certainly more towards BIR taste. however the family preference is for the block.

i would try freezing your leftover canned cream coconut if u can't buy it in the block form. the block i use is by KTC and called, "pure creamed coconut". the stuff's magic.

I'll have to keep my eyes out for it. The canned stuff we have has kind of the consistance of a really heavy  "Cool Whip" kind of thing. But yeah, it was delicious.   

Might have to try freezing it. I'll keep my eyes out for the coconut flour as well

Ick, well, I think I did something wrong here  :-X

I"ve made CK's CTM several times now, each one going better then the last.  The whole Coconut block thing put me on a bit of a hunting mission here in the States, as it's considered more of a specialty item.  I've gone from from using Coconut milk (Good), to using some cream of coconut (Great).

I was reading about using coconut powder here, and I found some at an indian grocer by me. I was happy, as the bag itself would save me several special trips to get some of this canned creamed coconut (of which a lot of it would surly go to waste just from lack of use)

I don't know why, I don't know if I read it in this post, or somewhere else, but I added 1/2 a cup of the stuff.

...didn't absorb right into the curry. Didn't melt down.  I tried! But yeah it went something like

*Chew*
"OH, this has very nice flavor"
*Chew*
"Very nice indeed!"
*Crunch crunch*
"...who put sand in my curry!?"


So. Woops. WIll probably stick with the other stuff >.<

Quote from: JerryM on March 18, 2009, 04:46 PM
Malachyte,

much appreciate the reminder on this - it had gone off my radar and must start making it often.

just for info UB has a recipe which i have on my to do list - maybe of interest https://curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269

Yeah, I'll be trying that one out. I need to find a good place in my area that sells lamb at a reasonable price . Here in the States it's not as readily available as in the UK.

There's a Mediterranean grocer opening up soon by the house that is supposed to have a huge spice inventory, and carry lamb as standard...so I'm looking forward to that .

Tried making this one last night. I took a couple of Jerry M's tips into consideration (with the Rogan Josh Masala recipe listed here on  this site, I cut the black pods down to two, used a bit less of the RJ Masala in the dish, added fresh tomatos instead of tinned)


I haven't really had this in a BIR before, so I can't really compare it unfortunetly...but it was delicious . Looked like the pictures here, so I think I did it right at least.  lol .

Only thing I need to do is modify some of the onion/tomato portions, which I played kind of by ear, and I think I over did it.

I found myself snacking on a bite here, and a bite there of leftovers after cleanup

Thanks for the recipe!

Quote from: haldi on March 17, 2009, 08:11 AM

Quote from: Stephen Lindsay on March 15, 2009, 06:08 PM
Gently roast them in a dry frying pan or medium oven until they begin to darken and give off their aroma. Invest in an electric coffee grinder and grind them when cool

I know a lot of books that say to roast spices, I've tried it myself
I can see what difference it makes if the roast ground spice are sprinkled onto a curry
But if you are frying the spices at the start, what difference does it make to a curry?
You're cooking them twice

When you roast the spices, you're releasing oils that they contain that you wouldn't be able to get with just grinding them. This also adds an Earthyness to them, and (in my opinion) makes them more aromatic as well. 

When you fry the spices at the start, one of the major purposes is to infuse the oil/ingrediants with the flavor of the spices. So, if the spices have the added "Roasted complexity" with them from the start....


I'm new with the curry making thing, went ahead and dropped a good chunk of change on whole spices, and re-stocking the pantry (nutmeg that is over 15 years old = Fail) and I"ve made my own Curry powder, garam Masala, and Rogan Josh mixes. When cooking with them, I just feel like I've got more control over what is going into the dishes, and that extra sense of pride as well, knowing that you put it all together.

Make sense? One of the more experienced members can feel free to correct me if I'm wrong (...which happens on more then just an occasion )

Hello everyone!

Currently I'm living in Detroit MI in the US. I've never been really impressed with Indian food, heck was really not exposed to it much. 

My girl lives in England, and I've been out to visit her a couple times. Each time, I noticed just how influencial indian food is to the culture out there. I was really surprised. We've gone to a couple proper Indian restaurants out there, and my god...the stuff is fantastic! Really exciting and indescribable fantastic! 

Still haven't found a place here in the US that can even hold a candle up against it.

Anyway, I'm working on getting in the position where I can move across the pond in a more permanent basis.  I love cooking, but Eastern food (Indian, Thai, Chinese, Japanese) is something that I really lack experience and knowledge in making. I love the stuff, but I just haven't put a dish together.

Which is why I'm here .

I've started experementing making currys...and I decided that before I continue making my kitchen a science lab, I should try to find a community that has a broad range of members with different experiences and takes on the many dishes out there...and then roll with it.

Glad to be here