Topic: Question about premade hot curry powder.

[Vekin]

Hello.
I usually use the S&B golden but want to try making an Indian curry so I went out and bought this Rani brand hot curry powder and was wondering if anyone had suggestions on witch recipe would work with this particular curry powder (taking into account how hot it is).

Oh this curry powder contains; Coriander, Turmeric, Mustard, Cumin, Chillies, Fenugreek, Black Pepper, Garlic, Fennel, Poppy Seeds, Dried Curry Leaves.

3.99usd for 16oz  ;D

[Cory Ander]

Hi Vekin,

Welcome to crO! 

Consider it the same as adding a medium curry powder, plus some chilli powder, to a dish (because that's all a "hot" curry powder really is).

You can use it for any medium to hot dish (e.g. jalfrezi, patia, madras, vindaloo, etc) where the recipe calls for the addition of a curry powder or spice mix.

Hope this helps.  Enjoy your stay here.   

[Vekin]

Thanks I'm attempting the vindaloo posted here.
 http://www.curry-recipes.co.uk/curry/index.php/topic,179.0.html

Final product ended up being extremely mild and bland 
Guess I need to add more curry powder.

I think the base turned out fine. I'll try again tomorrow with more spices.

[Cory Ander]

Hi Vekin,

If you find it extremely mild (as in not very piquent), I suggest you try adding more chilli powder or maybe fresh chillis.  3-4 tsp is a reasonable quantity of chilli powder (for one) so you must be using very mild chilli powder?

Yes, if you find it bland, I suggest you add more curry powder (maybe another teaspoon) as you suggest.

As a point of interest, I think it is generally much better to use a mild curry powder and add your own chilli powder (and/or fresh chillies) to make the curry as hot as you wish.  Mild curry powder generally has a better range and balance of spices in than medium or hot curry powder.

Make sure you cook both sufficiently well, but without burning them, (maybe make a paste, with water, to avoid burning them, and cook until the water has evaporated)

Maybe try adding a teaspoon (or so) of dried fenugreek leaves too (add just before the first ladle of curry base).

Please let us know how you get on the next time around 

[Bobby Bhuna]

Maybe try adding a teaspoon (or so) of dried fenugreek leaves too (add just before the first ladle of curry base).

Interesting... I always add it near the end and crumble it in. Could you explain how and why you do this please CA?

[Curry King]

That recipe calls for a spice mix rather than a packet curry powder, as Cory says you may find you need to add more.  If you are going for a vindaloo heat you will also need to add in chili powder, I doubt even a decent hot curry powder will give the required kick.

[Chris303]

Bobby Bhuna. Sprinke on? That is madness  ;D

The methi needs blasted in the oil to get the flavours out  

My method.

Heat up full.

Add oil.

Add whole spices.

Add Garlic and Ginger to oil while it is still heating. This allows it to flavour the oil before it starts really cooking.

Add Watered tomato paste and chopped onion - cooking with high heat still so there should be smoke and steam blasting everywhere.

Add spice paste of choice (including chile powder) - blasting with heat super style again making sure not to burn.

Add the methi if using - blast the flavours out.

Add pre cooked meat.

Add some base and lower the heat just a touch.

Add base as and when required.

Add coriander if using.

Delicious...  

[Vekin]

Yeah I wanted to get some garam masala spice mix but the fellow in the Indian store I went to just seemed confused and told me that the hot curry powder I had bought was the same thing. I kind of got the feeling he thought it was funny that I wanted to make Indian curry.

I'll probably freeze the majority of the base and try to find some good chili powder and spice mix before I try again.

Guess this takes a little patience and finesse and a few trials to get something near a takeout quality. Thanks for the feedback I probably would never even have attempted to make Indian curry without stumbling upon this forum.

[Bobby Bhuna]

Bobby Bhuna. Sprinke on? That is madness  ;D

Oh well, cheers Chris - I didn't formulate that method myself mind you... many recipies I have used say to do it. However I do think this new method will help release the flavours.

[Curry King]

Yeah keep at it Vekin, it took me a good year or so before I started to become pleased with my results, I still feel I could better which is what keeps you trying and experimenting, enjoy