Hi Josh,
Thanks for the review

With regards to the salt, methi and GM, yeah I totally understand where you're coming from but, I designed the mix to compliment my base, which also has varying amounts of these ingredients.
What I was/am trying to achieve in my curries, is to get a real savoury note to them. Of course, all of the spices will help me achieve that to some degree, but methi, ginger powder, salt and GM seem to to take it to the next level (for me anyhow) and the ginger and GM give the blend a background warmth, unlike chili powder which can be a bit unpredictable. Note, that I do not add chili powder to the blend! Like you with salt, I prefer to add it at the dish stage.
I would like to try this blend with another base to see what effect it would have on the final taste. I usually make 2 different bases, mine and CA's. I have never tried it with CA's, always stuck to his curry masala but next time I knock up a batch, I will give it a go.
Another point to note, my base does release a bit of oil when frying (intentional :

) so when I start off my dish I only add 1 tbs of oil to the pan and a chef's spoon of my base. I let this sizzle for a minute, to release a little bit of oil, then I add my g/g paste, then 2 tsp of my spice blend off the heat. Then I proceed with the standard methods.
Appreciate your thought Josh, and thanks for taking the time to give it a read

Ray
