What would adding dry yellow mustard powder give to a homemade spice mix? I have been looking at various commercial curry powder's and plan to make my own. Some have mustard listed amongst the ingredients whilst others seem to omit it.

I have just bought from my local Asian supermarket some spices in powdered form namely Coriander, Fenugreek, Cumin, Turmeric and a packet of yellow dry Mustard.

Now I have been reading the various dry mixes on this site and You-Tube but cant see any that show adding dry mustard.

Any ideas?

I was wondering if roasting vegetables like onions, peppers, tomatoes instead of frying them would make much of a difference to the taste of my curry. I usually fry them in a wok before adding the curry but was curious as to whether this is a common alternative.

I made a curry base today and as my blender isn't the best and that I was unhappy with its texture I decided to pass it through a sieve. The consistency that it came out after that of course was thin.

However the man whose recipe I was following on You Tube stated that the finished consistency should be more like milk and not soup and that's the way it has come out. Certainly a few BIR recipes I have seen on YT seem to show this rather thinner consistency.

Anyone else sieve their base? If so what do you do with the pulp? I am certain there could be a use for it.

There seems to be lots and lots of different recipes for base sauces but many of them seem to be like mini curry recipes in theselves. I would have thought that a base by virtue of its name alone would be very basic perhaps only having three or four ingredients and be almost devoid of spices. Why do so many base sauces include many of the spices that you would add whilst cooking anyway?

When I order king prawn from my local ( and wonderful ) Indian takeaway they are HUGE! Chunky and very meaty. When I buy king prawns from the supermarket in my endeavours to make my own BIR curry they are a lot smaller and taste nothing like the king prawns from the takeaway. Why is this? Are they not real king prawns from the takeaway? If not what are they and where can I get them? Truly they must be five times the size of the ones from the supermarket.

Are there any good recipes for a simple base that I can make in a small batch suitable for two people and make it for immediate use? Most the recipes I see are for big batches and freezing but does anyone here just make a base maybe in the morning for a curry in the evening?

Hello everyone great to join this site

I have a question regards the use of home-made bases.

I plan to make a Schwartz slow cooker chicken curry tomorrow and was wondering if I can add a base that I have made to it. The recipe to the base I have made is:

5 large onions chopped.
5 cloves garlic.
400g tin tomatoes.
1 teaspoon turmeric.
1 teaspoon cumin.
1 teaspoon paprika.
Oil

I have divided the mix up into four equal measures about a cup full in each frozen three and have one in the fridge.

Now do I just make the Schwartz recipe as it says on the packet and add the base to it? The recipe calls for another tin of tomatoes will adding the base mean it will have too much tomato? As you can see I am new to all this so please have a little patience if you consider this a stupid question.

Thank you.