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The spice mix is as follows8 parts coriander7 parts turmeric5 parts cumin4 parts (Suryaa Curry powder)...I did use the TRS (Madras Hot Curry Powder) for the curry powder input, but what a wonderful flavour this curry powder gives
I shall look for that the next time I am in Ashford (trip to Shanghai cancelled : cat unwell), but can you clarify one thing ?Quote from: 976bar on October 09, 2012, 06:49 PMThe spice mix is as follows8 parts coriander7 parts turmeric5 parts cumin4 parts (Suryaa Curry powder)...I did use the TRS (Madras Hot Curry Powder) for the curry powder input, but what a wonderful flavour this curry powder gives So did you use 4 parts Suryaa Curry powder or 4 parts TRS (Madras Hot Curry Powder), and if the latter, how did you experience the wonderful flavour that the Suryaa Curry powder gives ?** Phil.
I live in Paris and my local Indian area is around Gare de Nord which is a Tamil community. Every time I go to one of the supermarket this curry powder is stacked to the sky in large jars. I assume it's being used in the local restaurants too, which although not BIR do good dosai and other south Indian stuff well.
4 Parts Suryaa Curry powder as the recipe reads above for the spice mix.The Garlic Chili Chicken recipe calls for 1 tsp curry masala (spice mix) and 1 tsp curry powder (in this case I used TRS Madras Hot Curry powder.
Curry night again on Thursday Phil if you are interested/around.....
Quote from: 976bar on October 09, 2012, 07:09 PM4 Parts Suryaa Curry powder as the recipe reads above for the spice mix.The Garlic Chili Chicken recipe calls for 1 tsp curry masala (spice mix) and 1 tsp curry powder (in this case I used TRS Madras Hot Curry powder.Ah, in that case it can't be UB's recipe, so I must be looking in the wrong place : which Garlic Chili Chicken recipe are you using, Bob ?QuoteCurry night again on Thursday Phil if you are interested/around.....Sadly still can't make it, as car died on Sunday in Camberley (clutch bearing failure, new clutch and slave cylinder needed). Possibly next week, if car repaired or loan car supplied, but Khanh may be coming home from Abu Dhabi for a week, in which case it might not be diplomatic to absent myself for a day !** Phil.
Quote from: fried on October 09, 2012, 07:07 PMI live in Paris and my local Indian area is around Gare de Nord which is a Tamil community. Every time I go to one of the supermarket this curry powder is stacked to the sky in large jars. I assume it's being used in the local restaurants too, which although not BIR do good dosai and other south Indian stuff well.Hi Fried,Go get some, maybe it is or maybe it is not used in BIR and who is to say that they have visited every BIR restaurant's kitchen's in the country to know any different??.....I think we sometimes get a little fixed on this forum as to what should be/what shouldn't be used to make a BIR curry...... but to be honest, no one can say for sure 100% what is used in every restaurant.... otherwise every single curry would taste the same from Penzance to John O'Groats, which we know is not true...Just like every other cuisine in this world, culinary exploratory will be a never ending story
Not UB's wonderful recipe but just my take on it...
If you can make it at some stage just give me a few day's notice
Quote from: 976bar on October 09, 2012, 07:18 PMQuote from: fried on October 09, 2012, 07:07 PMI live in Paris and my local Indian area is around Gare de Nord which is a Tamil community. Every time I go to one of the supermarket this curry powder is stacked to the sky in large jars. I assume it's being used in the local restaurants too, which although not BIR do good dosai and other south Indian stuff well.Hi Fried,Go get some, maybe it is or maybe it is not used in BIR and who is to say that they have visited every BIR restaurant's kitchen's in the country to know any different??.....I think we sometimes get a little fixed on this forum as to what should be/what shouldn't be used to make a BIR curry...... but to be honest, no one can say for sure 100% what is used in every restaurant.... otherwise every single curry would taste the same from Penzance to John O'Groats, which we know is not true...Just like every other cuisine in this world, culinary exploratory will be a never ending story I think you might be reading a little more into my post than I intended.I've seen this stuff for a long time and I have nothing against using it except it's sold in 1kg jars (and I generally prefer to grind and mix my own spices).I have absolutely no BIR to grind and since I haven't lived in the U.K for the best part of 15 years, have no idea what it actually tastes like. I'll add what I like to whatever dish I like.I was more interested in the fact that your chef was Sri Lanki and if there was some connection with the use of this curry powder in the Tamil community. A good Dosa is hard to beat.