Topic: Vegetable Ceylon

[SnS]

Hi CA

I've got here 17 curry cook books, 3 spice books, 2 herb books, 5 hot & spicy "chilli" cook books,  and a number of Asian cookery books, and I can find no reference to Baasaar or anything close ... so I'm stumped.

SnS

Seems we're going here now ... http://www.curry-recipes.co.uk/curry/index.php/topic,2421.msg20907/topicseen.html#msg20907

[haldi]

This is the only place that, I have come across, to use this spice mix
I had an Asian friend who used to drive where I work
He swore by the stuff
He said it was all you needed to cook with
If you visit the Asian supermarkets round here, there are huge commercial bags of it (as well as smaller ones as pictured)
I think it's this spice mix that makes this takeaways curries so special
I reckon this spice is behind some of the old stle BIR flavour/aroma
It's out on it's own
The spice feels almost greasy
Everybody calls it "Basaar" but I think that name is printed fairly small on the packaging
The ceylon curry is described  as "cooked with chillie", but I must admit I thought coconut should be in

[Cory Ander]

Seems we're going here now ... http://www.curry-recipes.co.uk/curry/index.php/topic,2421.msg20907/topicseen.html#msg20907

Yes, thanks SnS, I've created a thread about this "Basaar Mix" in the "Trainee Chef's/Beginners" section here:  http://www.curry-recipes.co.uk/curry/index.php/topic,2421.msg20904.html#msg20904

Haldi, I hope you don't mind, but I've copied your informative post to there too