Hello to all you Curry Pros.
Ive heard Rajah Gold Curry Powder mentioned qiote a few times as the powder that most BIR's use. I cant find it anywhere in less than 2 x 10 kg bags.
Does anyone know where its available in any lesser quantity or any suggestions of any others that fit the bill. My local asian grocer stocks a lot of Rajah powders but not the gold one.

I have seen Darths threads that indicate that scwartz & other readily available powders will suffice but I have also seen other comments indicating that this is maybe not the case.
.
Bruce only mentions (in the article i have read) that true indian origin curry powder should be used, but he doesnt say which one(s)
I have seen "Bolst" ones in my local asian grocers. Are they any good.

Any help would be appreciated. 

Bolst's have been around for years have a google.

I can compair it with others but it makes a nice
basic curry, I have had far worse.

Bolsts Hot Curry Powder 100g (?0.85) (2006)

With out getting lots of curry powders together
and trying them i guess we will never know.

I will keep a look out for Rajah Gold Curry Powder.

graeme.

Hi JonL .
I have tried most of the commercial curry powders out there ... Bolsts ,  Sharwoods . Rajah , Third Party . Most are OK as are the self-prepped variety from Madhur Jaffreys , Charmaine Solomon or Camellia Panjabi....its basically a question of taste - I prefer to make my own . Curry Powder is in the same league as garam maslaa - lots of recipes - lots of different flavors...what do you like !!??
This is one of the ultimate problems on this forum... individuals site the use of a base sauces , spice mixes or garam masalas in their recipes , but don't tell you which of the former that they are using .This is a huge issue when trying to re-create a BIR . It is imperative that explicit instructions are given as to both ingredients and method when posting a recipe...generic terms are not satisfactory . Attention to detail is paramount ! When you post , cover all the bases ( North American term for do it right !  ) Include whose base sauce , spice mix , curry powder and garam masala that you are using . Subtle flavors can have a huge outcome on the end taste !



CC

I think im right in saying, that cr0 members have found that the Rajah madras curry powder is the powder closest to the BIR flavour (?), but any quality curry powder should give you a decent curry flavour.

I sometimes use a non name brand made up at one of my local curry shops. They mix there own, its good, its fresh and its about a quarter of the price of Rajah. It does have a distinctive flavour though and should only be used in small quantities, otherwise all the curries turn out the same.

Use the curry powder that suits your tastes, unless you are after a specific taste.

Regards Ashes

I think your right there Ashes, I for one use the Rajah Madras.   It was Terry(ifindforu) that mentioned the Rajah Gold as it was what was used in the restaurant he worked in.  I have tried loads of different curry powders including the Rajah Gold and to be honest for there is no massive difference.

Thanks to all for the replies.

I am glad you said Rajah Madras is acceptable as I bought a tin of that when I couldnt see the gold variety.

So Now I can carry on with my first attempt with more confidence.

hi all anyone ever bought a pack of curry or chili powder, then unable to find it again.I bought a pack of well i think curry powder.it was a green plastic pack with a clear window.the powder looked orange,above the window there was drawings of a clove,chili pepper,cinnomon stick,black pepper,did the proper thing and put the powder into an airtight dark tub, and through out the pack big mistake.Have tryed for years to find it.still looking made the best currys anyone ever seen this pack please let me know. many thanks wish.

Hi ,

;D I have just purchased a 10kg tin of this magic powder from a chinese supermarket in Dundee for  ?14.20.the email address is: sales@matthewsfoods.co.uk
tel no :01382226628 fax: 01382223882.

they may deliver ....its worth asking.

Quote from: CurryCanuck on September 15, 2006, 04:42 AM
Hi JonL .
I have tried most of the commercial curry powders out there ... Bolsts ,  Sharwoods . Rajah , Third Party . Most are OK as are the self-prepped variety from Madhur Jaffreys , Charmaine Solomon or Camellia Panjabi....its basically a question of taste - I prefer to make my own . Curry Powder is in the same league as garam maslaa - lots of recipes - lots of different flavors...what do you like !!??
This is one of the ultimate problems on this forum... individuals site the use of a base sauces , spice mixes or garam masalas in their recipes , but don't tell you which of the former that they are using .This is a huge issue when trying to re-create a BIR . It is imperative that explicit instructions are given as to both ingredients and method when posting a recipe...generic terms are not satisfactory . Attention to detail is paramount ! When you post , cover all the bases ( North American term for do it right !  ) Include whose base sauce , spice mix , curry powder and garam masala that you are using . Subtle flavors can have a huge outcome on the end taste !



CC

Quite right CC (again!).  I may be guilty also of not being precise or giving names of powders, so I shall try and focus on this.  Because I am doing this all the time, I rarely use accurate measures; I just know.  As for this curry powder issue, You are quite correct in that for a specific BIR recipe it is (may be) important to name the powder label, but it is also irrelevant which you use as long as you do not use a strong flavoured powder if you are trying to create a general BIR flavour.

If I post something then I am open to any questions, but I do believe that each individual should travel their own adventure in matching flavours, and those who have done it - been there, should help them with techniques, tips, methods and of course recipes.  As we all seem to agree, there is no Holy Grail, and for that matter there is no Father Christmas  ;D

I do value your posts CC keep them going.

Happy cooking
C P

Onwards and Upwards