Topic: Spice blends and very nice tins

[Robbo141]

The missis picked this set up for me. She’s nice that way.



Bonus feature to the chance of trying new masalas though, these little tins have 2 lids and the internal one has a very satisfying snap when pushed into place. A great airtight fit and perfect for re-use.


I just made a fresh batch of garam masala from the Dishoom cookbook and mix powder I think I got from this site. Works very well with my instant pot pressure cooked base.

8 coriander
7 turmeric
5 cumin
4 curry powder

Spring is here and almost time to get the grill out from storage so I can curry it up outdoors.

Robbo

[bhamcurry]

those are indeed pretty containers!

[livo]

Do the tin's labels list ingredients Rob?  I'd be interested to see the list of spices in the Malabar Masala. 

I've recently been experimenting with Malabar (Kerala style) fish curry lately.  Pretty basic stuff with only a few spices and quick easy preparation.  Turmeric, salt, mustard seed, fenugreek seed, coriander powder, chilli powder, curry leaves.

I imagine that masala might go well in Nisa Homey's Malabar Chicken Spring Rolls as well.  I've made these a few times and the family always enjoy them.  Next time I do it I'll use frozen spring roll wrappers instead of the dosa though.

[Kashmiri Bob]

Spring is here and almost time to get the grill out from storage so I can curry it up outdoors.

Robbo

I think we are about due for some decent weather here too Robbo.  BBQ time.  I have a standard Webber bowl type.  It's too large for my needs and its legs have rusted; a wheel has also disappeared.  Saw a YouTube recently of someone in the US restoring a rusty vintage Lodge Sportsman Hibatchi charcoal BBQ.  He said his wife picked it up somewhere for next to nothing.  Came up a treat after a few days in vinegar and re-seasoning.  I thought will keep an eye out for one of these.  There is actually one on eBay just now.  £166.49 (or best offer) plus £127.16 postage, plus taxes.  I will have to wait a bit longer.  In the meantime I have bought a cheap and nasty table top effort that is just about one up on a disposable.  It will do for now

Rob

Sure I have seen those tins over here somewhere.  I think it was in Lidl.  Not the same brand.  Recall I bought some kind of lemon seasoning/rub in one.  I should have kept the tin.

[Robbo141]

I mainly do my curries outdoors on the grill because the spatter is a pain to clean up.  I just give my stainless grill a good clean at the end of each season before storing in the garage.
Interestingly, we tried cooking a steak one winter and the propane turned to liquid in the feed hose.  Gets chilly in Chicago.

Excuse the image size, was trying to get good focus on very small text
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Green label Malabar for shrimp, fish, cabbage, cauliflower, potatoes, spinach

Orange Bharuch for daal and roasted veg.

Red Kashmiri for rice, cream or yoghurt dishes, chicken and lamb kebabs

All will be tried as soon as I get back from Japan at the end of the month.

Robbo

[livo]

Thanks Rob.  I'll set to work on a homemade version of the Malabar for my next fish curry.  It looks pretty close to what I expected.