Topic: the mix powder

[Stephen Lindsay]

This thread started off with a description of Bruce Edwards' spice mix. It takes all of a couple of minutes to put together and is the easiest part of making curries. If we all start using pre-made spice mixes we might as well go the whole hog and buy some Sharwoods or Lloyd Grossman sauces and chuck some chicken in.

Just my opinion which others may disagree with  .

 

[Graeme]

I always make up the 4,5,6 ,7 and 8 spice mixs.
..or what ever number were up to now :-)

I was asking about steves (jets) bough spice mixs because sometimes
i like to try something a little diffrent.

But i agree with Stephen Lindsay and others on this one and most if not all BIRs
make there own spice mix, the only mix i see in shops that could
possible be used is Bassar spice mix.

[chewytikka]

Hi Gagomes, back to basics...

As a general rule of thumb, a Bengali BIR "Mix Powder" starts off with 4 main
ground spices which are the primary elements.
1. Madras Curry Powder (A historic blend of at least 12 spices)
2. Turmeric Powder
3. Coriander Powder
4. Cumin Powder
Then each Chef/Restaurant usually might add secondary spices into the Mix
5. Paprika Powder
6. Garam Masala Powder
etc...etc..
If you made a Mix Powder with only the primary spices, that would work fine.

Bassar Mix has nothing to do with Bengali BIR's and is simply not used.
Its a Pakistani curry powder with a lot of harsh chilli added. You will get to know this
Bassar background flavour if your local Indian Restaurant is Punjabi/Pakistani owned.
_____________________________________
18 ingredients, ooops I've only got 17 in mine

Chewys 3hr Curry base sauce

200ml any vegetable oil
1 medium carrot.
1 Large bulb of Garlic.
3 inch piece of fresh ginger.
A quarter of medium white cabbage.
1 medium green capsicum.
A handful of fresh coriander+stalks.
1tbsp of Salt.
2 Kilos Onions.
3 litres tap water
Put a lid on and Boil it up for at least an hour.
____________________
Add quarter of a tube of tomato puree, or Chefs spoon.
2 tbsp of Mixed Powder. ( for a stronger flavoured base)

Mixed powder in the vid :-
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
_________________________________

cheers Chewy

[goncalo]

Hi Gagomes, back to basics...

As a general rule of thumb, a Bengali BIR "Mix Powder" starts off with 4 main
ground spices which are the primary elements.
1. Madras Curry Powder (A historic blend of at least 12 spices)
2. Turmeric Powder
3. Coriander Powder
4. Cumin Powder
Then each Chef/Restaurant usually might add secondary spices into the Mix
5. Paprika Powder
6. Garam Masala Powder

Thanks chewy. I made mine similar, following c2g's recipe, but with the addition of bassar, but I'm going to make this one to stick to BIR-dom!