Topic: How do I make a minimal amount of curry base?

[Curry Barking Mad]

Not sure about that one.......

What is it that youre unsure of?  Kashmiri mirch is a mild bright red chilli powder.  Paprika is a mild bright red capsicum/pepper powder?  http://www.uni-graz.at/~katzer/engl/Caps_ann.html

So if you cant get kashmiri mirch or kashmiri chilli powder or a mild bright red chilli powder, use bright red hungarian or sweet paprika.  I think its there mostly for the colour anyway.

Hi Roti,
Not wishing to be arguementative for the sake of it,
I understand fully what you say about the colour but the taste and heat levels are worlds apart in my opinion,
Bob

[Roti]

You may be right achmal but if leodido cant get kasmiri mirch what do you suggest he uses instead then?

[leodido]

Yes! I demand an answer :p

[Curry Barking Mad]

Yes! I demand an answer :p

...then an answer you shall have Leodido
As Kahmiri Mirch is basically a medium heat chilli powder that gives a nice reddish colour to your curry, if you can't get it then I would substitute for any decent chilli powder and maybe add a little less to your curry, the curry may not have a reddish tinge to it but does that really matter? 
Bob

[CurryOnRegardless]

you could use a (tiny) pinch of red food colour if you want...

CoR

[parker21]

hi
you could use a hot paprika they do exist and they are all from the pepper family. ;D
regards
gary

[leodido]

thanks a lot guys

[leodido]

Anyone recommand online spice shop?
No way I'm ordering from spice of india because they charge me 35? in shipping.
On the other hand natco charge 3.5?... there is a bug somewhere surely..

[leodido]

One more newbie question, sorry guys I hope you don't mind too much

I plan on doing my first try today, I'm going to try the SNS base and was wondering if when done I could directly make a curry or if I must let it it cold before?

[SnS]

No you don't have to let it cool - go for it - probably better using it when it's hot anyway. That's how they use it in the BIR kitchens.

SnS