Topic: Curry powder

[Razor]

Hi Currypot

Razor,looking through all your ingredients,i have them all apart from all purpose seasoning(no idea what it is) and Methi powder(again,not sure what that is)i guess omitting them would not be a good move?

All purpose seasoning can be bought at any Asian shop.  The brand I use is Rajah, and I think it's about 60p for a 100g bag.  If you can't get hold of it, I guess you could replace with salt and black pepper but only make up 1/2 tsp up instead of 1 tsp.  As for the methi powder (Fenugreek powder) for me, this is important as it does add a very savoury note.  If you haven't got it, you could use Kasoori Methi (dried methi leaf) but it is a different think altogether.  I would try to get hold of it, again from your Asian store.

Sorry for the delayed reply, I've been out this afternoon.

Ray

[JerryM]

All purpose seasoning can be bought at any Asian shop. 

it's well worth getting a small bag ~100g - i use a little (0.25 tsp) in a few dishes - there is no substitute (mine is rajah brand down to local availability)

[parker21]

hi currypot you could also check out Bruce edwards curryhouse cookery in downloads section it is an invaluable source of how it is all done and it is a great place to start out. its where it all changed for me 5years ago when this site was just born, lol. and i still read it to this day oh and the update base sauce recipe bruce posted a couple of years ago( yes he is still a member just rather quite)
any way good luck you'll surprise yourself and your wife it just looks so much to do but it will be so worth it!
regards
gary

[commis]

Hi
P21, never had the chance to cross you in posts, thank you for your contribution over the years.
Regards

[currypot65]

Cheers Parker i will take a look,god so many to choose from where does one start!!!!!

[currypot65]

Having read through the Bruce Edwards base and curry recipe,i notice some like it some people don't.
The more i read here the more confused i become,everyone has different recipes to each other.There lies the problem,what are we trying to recreate?

If we went to ten Indian restaurants and ordered the same curry,i bet all 10 would differ to each other in taste and texture,so what are we trying to do? Also i doubt you would get 10 "blinding" curries,ive been places where a frozen tesco curry would of seemed the better choice and cheaper!!

Think i will stick to my "basic" recipe,it works,no need for making bases and the like,i mean im not cooking for over 10 people at once so dont really see the need,i know i can freeze the base,but frozen items seem to take on another dimension.

However,I will try a base but it seems to be more trouble than its worth,i have tried one base of here many months ago(cannot remember which one)and to be honest,it never gave me an "improved" curry.

I have a few recipes that i have tinkered with in the past,which seem fine to me and others who eat it,i am always trying out different combinations.

The one bit of useful information from Bruce's recipe was the frying of the spices,this i suspect is where a curry is won or lost.

Anyhow,each to his own i guess,as in 10 Indian restuarants,just what are we searching for? :

[Malc.]

Understanding and realising that we all have different tastes, experiences, regional variations and requirements, is all part of the journey. The end goal however, reproducing a BIR dish at home, is what we are all trying to achieve.

This is where the base comes into it, as well as all the other components that are required. Spice Mix, Tomato Puree, Garlic & Ginger Paste, Onion Paste, and it goes on.

Some of us only know modern styles of cooking and some of us know older styles. But crucially the belief is that these components are essential to recreating a true representation of the BIR style dish past or present.

I suppose the question you have to ask is whether your simply after a good plate of curry that tastes great as is or a good plate of curry that is representative of your favourite BIR experience. Either way, the choice you make will always be right.

Curry on

[currypot65]

One more (dumb) question,lets say i make a base,razors,curry kings etc,if i use Razor's does that mean i have to follow his recipe for a bhuna,madras etc or could i use one persons base and use someone else's recipe with it!!

My mind is ready to explode.

[Razor]

Hi Currypot,

One more (dumb) question,lets say i make a base,razors,curry kings etc,if i use Razor's does that mean i have to follow his recipe for a bhuna,madras etc or could i use one persons base and use someone else's recipe with it!!

My mind is ready to explode.

No, you don't have to use my recipe, lol.  Use any recipe you like, and where it calls for base and spice mix/curry masala/mixed powder (all the same thing), just use what you want.  The only thing I would say is, that the final dish may taste different to the recipe providers intention, but it shouldn't turn out inedible.

Don't get too stressed out over this curry malarkey, once you've done a couple, it will start to come naturally, honest ;D

If I was you, I'd just take the plunge and give one of them a go, I'm sure you'll be fine.

Ray

[currypot65]

Right,i have got all my ingredients now,however another question!!!!
Looking through all the base recipes,Admins caught my eye as it is similar to one i was told of many moons ago,however Razor i do like your list of ingredients,so has anyone mixed 2 different bases before?
Also Razor,your one asks for Coriander stalks,so why not the leaf as well?
Also going through your recipes it says make a base,make a spice mix and make an onion paste,Then make the curry!!! So thats 4 steps per curry?
Sorry for the silly questions,trying not to frazzle my mind here!!