Quote from: pat_mustard on November 19, 2012, 10:54 AM
Hi all,
I'm pretty new to all this and have been given different advise on how to add the powdered spices. A lot of what I've read tells you to add the powdered spices dry but I've also been told that the best way is to mix them with water first to prevent them burning . Anyone got any thoughts on which way gives the best results .

I think that the key is to add them (dry) to cold oil in a cold pan (assuming that you intended to bhoon them), then raise the temperature gently, keep them in motion, and be ready to quench them with either a ladle or less of base or a mixture of tomato puree and water (1:2) when you need to arrrest the cooking.  The quenching should take place when there had been a colour change, gas is being given off, and there is a pleasant smell of roast spices coming from the pan; smoke is a definite sign that you have possible gone too far ... !

** Phil.

Quote from: pat_mustard on November 21, 2012, 12:07 PM
Thanks for the reply Phil, not sure what you mean by "bhoon them" though.

Ah, sorry, I should have explained myself better : there are many different definitions of "to bhoon / bhoona / bhunao", but what I meant in this context is to cook them gently in oil to release their essential oils.

** Phil.

i use 1 chef of base and mix it all together in the pan (the spice, tom puree, base etc). i find this gives 100% consistency.

link https://curry-recipes.co.uk/curry/index.php?topic=2968.0
https://curry-recipes.co.uk/curry/index.php?topic=1283.0

Another way pat_mustard

Hot Ali Pan, Hot Oil, sizzle of G&G,Tomato Puree Dilute, Dry Powdered Spices
sizzle and burn slightly, a ladle of base to loosen it all up. Tarka/Bhagar done.
Then in with the main event and your base and your cooking.

The key to learning this BIR method, is to have all your ingredients laid out in front of you and develop a rhythm and feel for what your doing.
If you have to take your eye off the ball and look for an ingredient, you've lost.

It really can make the difference between a Curry and an Excellent Curry.
cheers Chewy

Quote from: chewytikka on November 26, 2012, 09:08 PM
Another way pat_mustard

Hot Ali Pan, Hot Oil, sizzle of G&G,Tomato Puree Dilute, Dry Powdered Spices
sizzle and burn slightly, a ladle of base to loosen it all up. Tarka/Bhagar done.
Then in with the main event and your base and your cooking.

The key to learning this BIR method, is to have all your ingredients laid out in front of you and develop a rhythm and feel for what your doing.
If you have to take your eye off the ball and look for an ingredient, you've lost.

It really can make the difference between a Curry and an Excellent Curry.
cheers Chewy

I agree 100 percent - look for something and then its curtains -  start again!

best, Rich