Topic: what is bassar curry masalla ?

[Secret Santa]

Our meal tonight was enjoyable with Nanny and Wife, no complaints about spicing recived just appreciative sounds.

Oh if only Finbarr Saunders were here to read this! LOL!

[Secret Santa]

Is Bassar curry masala the same as Kashmiri Curry Masala ?

There's quite a bit of discussion about it here http://www.curry-recipes.co.uk/curry/index.php?topic=2421.0

I think the answer is yes and no.  Yes because Bassar masala comes from the Kashmir region of Pakistan, so by definition it must be a Kashmiri masala. But you will find countless versions of Kashmiri masala that don't include the essential Bassar ingredient of mustard oil. So that would be a no.

[bolinao]

Thanks, I bought some of this one as it is the only source I could find in Australia, but does not contain mustard oil.

http://www.herbies.com.au/shop/herbs-and-spices/curries/kashmiri-curry-masala-also-called-basaar/

Closest I could find, don't think anyone exports here also.

[Peripatetic Phil]

You may not find mustard oil in Oz, but you could try making your own.  The commercial procedure is as follows, using brown or black mustard seeds :

The seeds are to be dried in sun and then they are to be cleaned by shakers to remove dust and foreign materials. The seeds are initially steamed and then passed through the expeller and the process is repeated till the maximum oil is extracted out of the seeds. The filtered oil is filled in to the containers, which are subsequently sealed and labeled for marketing. On an average around 35% recovery of oil from the seed is made.

Mind you, when you look at the size of a commercial mustard oil expeller, and read the additional steps required, you may well give up the idea !

** Phil.

[livo]

Herbies introduced that product only recently after I contacted him to request it. The spicery is 15 minutes from me. There is discussion on it on Page 4 of this thread and about it's use in the thread titled Kashmiri Chicken Masala and elsewhere.  I'll post the links from my PC later this morning. Mangal brand Kashmiri Masala (which is a firm paste) is available by mail order from SSIP Indian Spices in Melbourne.  They posted me 2 packs for a reasonable cost.
 I also made my own Basaar Masala as well (recipe on this thread Page 4) and there is minimal difference between the 3 in terms of end result in side by side testing.
.Mustard oil is available in Australia at any Indian grocer.

Kashmiri Chicken Masala by 976Bar  http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0
My 3 way side by side test. http://www.curry-recipes.co.uk/curry/index.php?topic=14935.msg130645#msg130645
SSIP Melbourne Mangal Kashmiri Masala https://www.ssip.com.au/mangal-kashmiri-masala-100gm

[Peripatetic Phil]

.Mustard oil is available in Australia at any Indian grocer.

Interesting.  Is it food grade, or for external (e.g., hair) use only ?  No food-grade in the UK, at least through official sources.
** Phil.

[livo]

I'll check the bottle later.

[bolinao]

Herbies introduced that product only recently after I contacted him to request it.

I am glad you did, I use it in the Julian Voigt  mix, the one from his ebook.

Works a treat in my curries.

I think mustard oil is available from my local Woolies also, according to google.

https://tinyurl.com/yblo9pjk

I will have to check it out thought, not sure if it will change the taste much thought.

[Peripatetic Phil]

If you do (plan to) use mustard oil in BIR, don't forget to take it up to smoking point and then back it off; it both improves the flavour and destroys the harmful ingredients that normally cause it to be labelled "for external use only" (erucic acid).

** Phil.

[Secret Santa]

I will have to check it out thought, not sure if it will change the taste much thought.

It definitely changes the taste. But it may not be to your liking as it is quite a pungent condiment.