Topic: curry powder

[gary]

Phil:

I think the inclusion of curry powder in spice mix is possibly to do with expectations.

Curry powder does add a certain unmistakable aroma and flavour to a dish.

Bangladeshi/Pakistani restrauters assume that 'The British' expect a curry to smell of curry powder and therefore add it to the mix.

That's my theory anyway

Gary

[Salvador Dhali]

In my quest to make the perfect curry I brought the big 10kg bucket of Premium Rajah madras curry powder .  Firstly never going to use it all and second it doesnt fit in my spice cuboard  so if  anybody would like some I would be happy to give it away   

That's an extremely kind offer, Michael - though I'd be more than happy to pay for it, plus p&p of course.

As I need my curry fix most days of the week, I get through a fair quantity of the readily available standard Rajah Madras powder, and have always wondered if there is any difference between consumer and commercial varieties, other than the 'Gold' branding.

Cheers

Gary

[Peripatetic Phil]

Good post Phil, and for your own part cracking this SOB curry lark, (Which I haven't managed....... YET)
Would like to try your recipe, Do you think that you could post it?

Thank you for your kind words, Les (and others) but I have to confess I don't have a recipe as such; I just cook as the will takes me.  But I am planning to cook a chicken Madras this evening, which will use exactly the pseudo-recipe I mentioned above (1 unit Rajah Hot Curry Powder, etc) and I will do my best to weigh and measure things.  The base is just a generic base, with onions, ginger, garlic, oil, water (first stage), more oil, paprika, turmeric, liquidised peeled plum tomatoes, salt (second stage), made in a pressure cooker and occasionally re-heated to stop it going off.  There is just one portion left now, and that will have to suffice both for pre-cooking the chicken (which I do as a part of the main preparation, not beforehand) and for the sauce (the pre-cook sauce goes back in the main dish).

** Phil.

[Micky Tikka]

Hi guys Its good to hear people are interested in having some powder and sharing their views. My view in buying the bucket was,who else would buy a size like that if they didn't make alto of curries I was thinking restaurants.  Also in the undercover curry book it mentioned a Premium curry powder Not sure if it makes a difference but may be I ha vent singed properly yet, on that subject I really feel there is something in it. When I make a curry gravey and spil some over the edge and hits the naked flame IT smelt restauranty.Also watching videos on utube  of curry chefs in their kitchens (Curryholic) half the time the pan was on fire and they dont seem concerned . It may be a technique to flame the hotter curries or not as the case maybe.  Thank you to Curryhell for putting me onto that thread.

Anyone that would like some powder please let me have your postal addresses and Rich (love it spicey) i'll send you garlic powder, it will look good at Customs!

Michael T (i'll need to think of a curry name).

[Les]

Good post Phil, and for your own part cracking this SOB curry lark, (Which I haven't managed....... YET)
Would like to try your recipe, Do you think that you could post it?

Thank you for your kind words, Les (and others) but I have to confess I don't have a recipe as such; I just cook as the will takes me.  But I am planning to cook a chicken Madras this evening, which will use exactly the pseudo-recipe I mentioned above (1 unit Rajah Hot Curry Powder, etc) and I will do my best to weigh and measure things.  The base is just a generic base, with onions, ginger, garlic, oil, water (first stage), more oil, paprika, turmeric, liquidised peeled plum tomatoes, salt (second stage), made in a pressure cooker and occasionally re-heated to stop it going off.  There is just one portion left now, and that will have to suffice both for pre-cooking the chicken (which I do as a part of the main preparation, not beforehand) and for the sauce (the pre-cook sauce goes back in the main dish).

** Phil.

Thanks Phil, Looking forward to it,
 hope your Madras reaches your expectations, and happy burning, (Sorry, Singeing  ;D)

Les

[Peripatetic Phil]

OK, documenting it under     Curry Recipes Online

[martinvic]

Pm'd you Michael.

Thanks
Martin

[Les]

OK, documenting it under     Curry Recipes Online

[Salvador Dhali]

Anyone that would like some powder please let me have your postal addresses and Rich (love it spicey) i'll send you garlic powder, it will look good at Customs!

Michael T (i'll need to think of a curry name).

Thanks Michael. I've sent you a pm with my address.

Cheers

Gary

[curryhell]

My pleasure Michael.  Loads to read on here and even more to do in the kitchen.  Will PM my address too ;D