Topic: bolsts curry powder

[CardiffCurrylad]

Has anyone used bolsts curry powder? I have read somewhere that it is the dogs although you can't seem to get it in small tubs only large bags. worth getting if it has good reviews though.

[Peripatetic Phil]

Used it aeons ago, but failed to achieve any breakthrough -- that was more to do with lack of knowledge and understanding than anything else, though.  To be honest, I don't think that the choice of brand will make a great deal of difference : it is far more what you do with it than who makes it, IMHO.

** Phil.

[chewytikka]

Hi CCL
Bolst is a very good blend, I've always bought it in 100gm tins, it comes with an airtight plastic lid, try the yellow label.
Probably on the shelves next too Shan, MDH and other boxed Masalas.
cheers Chewy

[CardiffCurrylad]

Thanks for confirmation 

[curryhell]

This is where my curry cooking started.  My first curry powder and still on the shelves of many an Asian grocer's store round this way ;D

[clivelt]

Hi you should try Wally's in the Royal Arcade in Cardiff.
I use the hot powder as part of my base sauce recipe. and it works out about 20p per batch of my base recipe.
Basic curry sauce   
vegetable oil
4 medium onions 3 fine diced 1 sliced
1/2 tsp ground peppercorns
1 tsp salt
fry until translucent then add
20g minced ginger
20g minced garlic
15g Bolsts hot curry powder
fry for about 5 min avoid burning then add
250 ml water simmer for a while then add
500g passata
2 heaped tsp dried methi leaves
simmer for 30 min

[CardiffCurrylad]

Hi you should try Wally's in the Royal Arcade in Cardiff.
I use the hot powder as part of my base sauce recipe. and it works out about 20p per batch of my base recipe.
Basic curry sauce   
vegetable oil
4 medium onions 3 fine diced 1 sliced
1/2 tsp ground peppercorns
1 tsp salt
fry until translucent then add
20g minced ginger
20g minced garlic
15g Bolsts hot curry powder
fry for about 5 min avoid burning then add
250 ml water simmer for a while then add
500g passata
2 heaped tsp dried methi leaves
simmer for 30 min

Sounds straight forward many thanks clivelt

[Tommy Timebomb]

I used to use the hot version until I found out how to make base and tried my hand at BIR style.
I have a packet of Rajah mild madras in the cupboard but at this point in time whilst still getting the basics together I'm not prepared to experiment as I am quite content.

I do recall the Asian gentleman recommending this to a lady in the shop telling her this was a good choice of brand,
I don't remember if it was the hot or mild version he was promoting.
I have only seen that the mild comes in a large container