Posted by Chris303 and moved to here by CA

Quote from: Bobby Bhuna on February 20, 2008, 04:50 PM

Quote from: Chris303 on February 19, 2008, 10:53 PM
Seeds, Lovage Seeds, Cumin Seeds, Coriander Seeds, Mustard Seeds, Fennel Seeds, Fenugreek Seeds, Casia, and more.... delicious 

That does sound pretty tasty!

Full Mix

4 tbsp x Coriander seeds
2 tbsp x Cumin seeds
2 x 2" pieces Cassia bark
1 tsp x Fennel seeds
2 tsp x Black mustard seeds
4 x Cloves
1/2 tsp x Wild onion seeds
1/2 tsp x Fenugreek seeds
1 tsp Dry fenugreek leaves
10 x Dry curry leaves
1 tsp x Green cardamom seeds
1/2 tsp x Lovage seeds

It really is delicious.

....fully mix is here:  https://curry-recipes.co.uk/curry/index.php/topic,2454.msg21279.html#msg21279)

Posted by JerryM

Chris,

it sounds an intriguing mix and what i would call a curry powder. i am very interested in how/where you use it. ie base or final cooking or both, on it's own or with an "LB" style spice mix. what do you do for garam masala?

Posted by Chris303

I dont really use garam masala often.

I make my balti base which is spices lightly.

The balti mix there is used in my main dishes in different proportions to
some other spices.

I.e I have a Rogan Josh Masala with Black & Green Caramoms, Cloves etc, and I use Rogan Josh masala and Balti masala on a 1:1 ratio.

I have a Madras masala which gets used with blended kashmir chiles, coconut and Balti masala, and a little yougurt in the main dish.

All varies.

Which Pat Chapman book did you get your recipe from Chris?  It's different from the one I have (from "Balti Curry Cookbok:).  The full recipe, from this book, is as follows:

Whole Spices:

• 4 tbsp coriander seeds
• 2 tbsp white cumin seeds
• 15g cassia bark
• 2 tsp fennel seeds
• 2 tsp black mustard seeds
• 2 tsp green cardamom seeds
• 1 tsp fenugreek seeds
• 1 tsp lovage seeds
• 0.5 tsp wild onion seeds
• 7 cloves
• 1 tbsp dry fenugreek leaves
• 5 bay leaves
• 22 dry curry leaves

Ground Spices:

• 4 tsp tumeric
• 4 tsp garlic powder
• 2 tsp ginger powder
• 1.5 tsp chilli powder

Method:

• Roast, cool, grind and sieve whole spices
• Mix with the ground spices
• Store in an airtight container in a cool, dark, dry place

Same Mix... I forgot some of the ingredients out there.  ;D

Chris,

many thanks - i would encourage you to create some new posts in the relevant sections to share in more detail your methods/approach - it sounds to have a slightly different slant to what i've learnt to date.

just a few clarifications if poss.

1) i guess you have improved the Pat Chapman balti masala by adjusting the qty's slightly
2) do you roast the whole spice or just grind

I roast each spice individually and then grind. This is so so much
better than any commercial masala which is never roasted.

I dont use exact quantities as such when making up my masalas,
I just get some coriander seeds, some cumin seeds, some lovage seeds
etc to the proportion that feels right.

As long as the quantities are roughly right in proportion to the other
spices the taste will come out the same. A clove more or less isnt going
to make a difference imho.

Quote from: Chris303 on February 22, 2008, 10:35 AM
I roast each spice individually and then grind.

Why individually? Do you roast some more than others or something?

Yeah. Because each spice takes a different amount of time to release "just" the right amount of essential oil. To get the best flavour you want to give the effort to each spice rather than bung them all on the hot pan at once.

Quote from: Chris303 on February 22, 2008, 02:05 PM
each spice takes a different amount of time to release "just" the right amount of essential oil. To get the best flavour you want to give the effort to each spice rather than bung them all on the hot pan at once.

That's seriously involved. I like it ;D