Topic: Mixed powder....

[Secret Santa]

There's no manufacturer information available, as far as I know, for the exact ratio of the spices used in the curry powders we use. But they all have in common that the biggest components are cumin, coriander and turmeric. The reason we use curry powder in our mix powders is really for the other spices in the packet. You could conceivably reproduce most of the curry powders by suitable combinations of cumin, coriander, turmeric and garam masala (which, of course, has many variations in itself).

Edit: the point I was trying to make is that because mix powders are generally a combination of curry powder, cumin, coriander, turmeric and, usually in smaller proportions garam masala and paprika, that the other minor spices in the curry powder are swamped which is why different mix powders tend to (unexpectedly) turn out similar end results.

[KormaDown]

I agree in the most part with Phil. I can understand the argument that if mix powered has lots of various spices and in 1TBSP there could be a very small quantity of a particular spice and that could be difficult to repeat. I also think using a mix powder runs the risk of the curries being similar. As for replicating BIR, this can still be done without a mix powder (I might have to duck the angry mob). In fact I think the home cook has a few advantages... less time restraint, less money restraint etc.

[Secret Santa]

As for replicating BIR, this can still be done without a mix powder...

Yes, it can be done by mixing individual spice powders...oh, wait, that's a mix powder.  ;D

[Stu-pot]

In fact I think the home cook has a few advantages... less time restraint, less money restraint etc.
[/quote]

Yes I totally agree and I believe that's why we can sometimes cook a curry that blows the socks off the average BIR & even equals some of best BIR's  we've visited!   

[Stu-pot]

Has anyone tried the following:

Made 3 identical curries using same ingredients, technique etc but with one difference : the mixed powder?

Was there a noticeable difference ?

Stu-pot

[Peripatetic Phil]

Has anyone tried the following:  Made 3 identical curries using same ingredients, technique etc but with one difference : the mixed powder?  If so, was there a noticeable difference ?

No, I've not tried it (because I don't use mixed powder) but I cannot see how it could fail to make a difference, unless the changes in the proportions or in the spices used was so small that they cannot be detected by the human organs of taste.  To test this for yourself, and to save you the need to make three different mix powders, why not try the following :

Curry A, with base & turmeric
Curry B, with base & cumin
Curry C, with base & fenugreek

They will, I suspect, all taste completely different.  You may argue that this is an artificial situation, and that no three mixed powders could differ so much; I will argue in return that they simply represent the limit of variation, and by testing at that limit you can immediately see what a change of mixed powder might accomplish.

** Phil.

[littlechilie]

Different mix powders different taste, there is a big difference, some good some bad!

[livo]

So what is the major difference between a TA shops simple chef's mix of say 5 or 6 of the major spices (maybe 10) and a more complex mix like Kitchen King in one of it's multiple disguises?  Is too much emphasis put into the wrong area?  Does the miniscule amount of fringe spice really contribute to the dish or is it more to do with overall technique and getting the most out of what you have?

I recently learnt a lot from a person I met and spent a week with in close quarters, who is Fijian Indian or Indian Fijian.  His use of spices was limited to the very basics and not even fresh garlic or ginger but powders. No Ajwain or Kalonji or Caraway.  The taste of the food he prepared was sensational and I put it down to his ability to cook with the 3 or 4 basic spices and release the flavours.

Cumin, Coriander, Tumeric and Chilli.  Get it right and your 9/10 done.

[Les]

I put it down to his ability to cook with the 3 or 4 basic spices and release the flavours.

Cumin, Coriander, Tumeric and Chilli.  Get it right and your 9/10 done.

I would add Garam Masala to that list, IMO, and that really is all you need to make a decent curry, again IMO, ;D

[Peripatetic Phil]

Cumin, Coriander, Turmeric and Chilli.  Get it right and you're 9/10 done.

My gut feeling is that the above is 100% accurate.  But aloo tikki without ajwain is unthinkable !
** Phil.