Hi CA
Not long home (Merchant Navy), and finally managed to break my base gravy cherry.  Your recipe was very easy to follow, the results were excellent, silky smooth.
Managed to get 8 portions from this batch, which are currently freezing.  Yet to decide which of the fabulous recipes on here I'll use as my first BIR base gravy curry - can't wait.
Photo doesn't do the gravy justice, needless to say it wasn't that 'orange'.

The Jalfrezi is my favourite by far it's an excellent recipe try it, then post pics.
Also the Dhansak with the Taarka Dhal in the thread is just wonderful.

Jalfrezi link
https://curry-recipes.co.uk/curry/index.php/topic,3877.0.html

Dhansak link
https://curry-recipes.co.uk/curry/index.php/topic,3869.0.html

Use CA base with the recipes.

Quote from: Phall_Me_Up on February 08, 2013, 02:09 PM
When you mention the term 'spice mix,' does that consist of specific brands of spices or is there any room for adjustment when taking their availability into consideration?

Welcome Phall_me_up! The spice mix recipe for phal is here:
https://curry-recipes.co.uk/curry/index.php/topic,3765.msg34202.html#msg34202

If you are trying to figure out whether, say, schwartz turmeric vs rajah turmeric is important, I don't think the underlying brand is important, but then again I have not really tried to find the differences (though tried both schwartz and rajah turmeric powder and I noticed no differences taste or smell wise)

Quote from: Phall_Me_Up on February 08, 2013, 02:09 PM
When you mention the term 'spice mix,' does that consist of specific brands of spices or is there any room for adjustment when taking their availability into consideration?

I am not entirely convinced that the answers given so far really address PMU's question.  CA wrote "3 heaped tsp spice mix" and following that link we read :

Quote from: CAThis is my masala (aka 'spice mix" or "mix powder" or "curry powder") that I have been using for sometime now.  It is based on the basic spices that I personally like in a curry.  I use it in my curry base and in my main curries:

Ingredients:

    4 tbsp tumeric powder
    3 tbsp coriander powder (ground seeds is best)
    3 tbsp sweet paprika powder
    2 tbsp cumin powder (ground seeds is best)
    1 tbsp garlic powder
    1 tbsp dried fenugreek leaves (crushed/rubbed using fingers)
    0.5 tsp ginger powder
    0.5 tsp cardamon powder
    0.5 tsp fenugreek powder

so /if/ I understand PMU's question correctly, (a) no, no specific brands are specified, but (b) the ingredients, and their proportions, are, and there is no room for variability/adjustment here if some are not available.  That is not to suggest that omitting something that is simply unavailable, or substituting something "similar" for it, will not lead to an acceptable spice mix -- it well may -- but it won't be CA's spice mix, it will be something else (your spices mix, to be precise).

** Phil.

Hi again!

Thanks to all who have responded to my questions so far, I've taken all advice into account & many thanks to gagomes for the phall spice mix link - much appreciated!

Just to clarify, what I meant by 'adjustment & availability' was aimed purely at the spice brands themselves & not quantities as I fully understand the necessity of implementing the correct ratio of proportioning & was just curious if different brands offer different or substantial end results to which you have all addressed & given helpful answers to.

My only concern for whether the brands used play a crucial factor within the recipe is due to the fact that I'll be moving over to France soon & I'm not entirely sure what's on offer over there in the way of spice brands at present!

Quote from: spiceyokooko on February 08, 2013, 04:22 PM
Is one brands chilli powder the equivalent of another's? Probably not, there's many varieties of chilli peppers out there it depends entirely on which ones they've used.

I do, from past experiences, also believe that certain brands of chilli powder itself do vary in the flavour & quite obviously the spice levels that they give to dishes & agree entirely with spiceyokooko's comment with regards to this.

Anyway, thanks once again for the help guys & I'll look forward to cooking what I hope will be a tasty 'BIR' style phall in the near future & will post my results once I've achieved perfection!

I shall also be intrigued to see the reaction of my French friends when they try a 'proper English BIR style curry' as one of my friends & I went out for an Indian meal last year whilst I was over there & long story short - it was terrible!!  What was supposed to be a vindaloo tasted nothing like one that even I've cooked in the past let alone a BIR vindaloo - the chicken was dry & tough & the sauce was far too concentrated & even sickening if I'm honest so if they're used to that then I hope to have one heck of a surprise up my sleeve for them heh heh!

;D ;D ;D