Topic: Terry's Restaurant Garam Masala?

[Chilli Prawn]

This was referred to in a recent recipe post.  I have searched the site but I can't find it.  Any comments on it would be welcome also.

CP

[CurryCanuck]

Not sure about this one, don't recall Terry giving a recipe for garam masala..but based on one of his posts , this might be it -

4 table spoons of coriander powder
 3 1/2 table spoons of turmeric
 2 1/2 table spoons of cummin powder
 1 table spoon of paprika powder
 2 table spoons of a good curry powder
I use Rajah madras gold as used in most restaurants

[Cory Ander]

Hi CC,

I'm pretty sure that this IS NOT a garam masala recipe CC....

...it looks simply like a Bruce Edward's type curry masala ("spice mix") to me?

I would expect a garam masala (i.e "hot spice mixture") to have hot/aromatic spices such as cloves, cinnamon, cardamom, mace/nutmeg, etc in it.

[CurryCanuck]

Quite true CA , but having reviewed all of ifindforu's posts , I couldn't find anything resembling a traditional garam masala blend .

[DARTHPHALL]

I thin CC is right, he has a Spice blend i recall but no Garam Masala.

[woodpecker21]

hi g/gls
he does mention it but does not give the ingredients but i think he sells it on his website i also think it is in the currylinks section and remember that we (cr0 members) get discount on anything we buy from it

hope this helps

gary

[Chilli Prawn]

Thanks Gary
CP

[DARTHPHALL]

Failing that we could go round his place & beat the sh...
Sorry perhaps you should drop him a line. ;D

[CurryCanuck]

I just checked Terry's website - Gary was quite right , he does sell garam masala . Whether he will give anyone the recipe remains to be seen . I 'll send him a pm .

[CurryCanuck]

Here is Terry's recipe -

40g (1 1/2 oz) Cloves 60g (2 oz) Black Peppercorns 40g (1 1/2 oz) Brown Cardamoms 40g (1 1/2 oz) Green Cardamoms 100g (4 oz) Cumin Seeds 50g (2 oz) Cinnamon Stick 50g (2 oz) Coriander Seeds 15g (1 1/2 oz) Nutmeg 6 Bay Leaves

Dry roast all the ingredients together in a frying pan (stirring all the time) over a low heat until they give a pungent smell, making sure they don't burn.

 Grind the roasted whole spices and pass through a very fine sieve or fine muslin cloth.

 Store in an airtight container.