Hi HeyThere

Thanks for your comments and valued input to this forum.

I have modified your title to something more constructive and a little less confrontational - I do hope you don't mind.

SnS 

Hi Kingslay

Welcome to the forum.
(Another of Bobby Bhuna's neighbours! You'll soon have enough members in Edinburgh to start your own Curry Club.) 

Regards
SnS

Hej Hargiwald

If you drop me a personal email with your address in Sweden I will send you some. It is sometimes also labelled as Dried Fenugreek Leaf, otherwise you may need to get it from Spices of India (link from forum shown below).

Regards
SnS 

Quote from: Cory Ander on February 27, 2009, 02:56 PM

Quote from: mdoherty on February 27, 2009, 02:41 PM
Thanks for posting. No the recipe is from a book and I am out of paste and need to make the curry tonight. I live miles from a supermarket. I just wondered if I could use the powder and make a DIY paste?

Yes, you can MD.

Pastes are normally made my making a slurry of the powdered spices in water, then frying in oil until the water has evaporated and the oil has separated.  The paste can then be transfered to a sterilised jar, topped off with fresh oil, for storage.

So you can either do this, or:

- just fry the powdered spices when you make your curry, or
- make a slurry of the powders in water and fry that in oil (this helps prevent the spices from burning)

Hope this helps!  

ditto

SnS 

As it's an emergency - then I suppose you have no choice.

Mix the curry spices/powder with a little water to make a thick paste and gently fry in oil (without burning) for a minute or so or until the raw pungent smell has gone. Use this oil/spice mix as the curry paste.

Be aware that some commercial curry powders also contain other 'filler' ingredients that can burn very easily.

Hi Ox

Welcome to the forum.

Which recipe did you try?

SnS

Quote from: mdoherty on February 27, 2009, 02:08 PM
Hi. hope someonce can help. I have madras powder but the recipe calls for paste. So I simply add water, or shall I just add the powder as it is?

Is the recipe from this site?

If the recipe calls for you to make a paste from spice powders and water it would normally say so. This would normally then be fried to release flavours.

If the recipe is specifying a ready made commercial paste (eg: Patak's) then, to be safe, I would use one of these pastes.

SnS 

... and I import equipment from Stockholm so I speak to them daily .... Alla fragor vand

Halsningar

SnS

HaHa  Nice one CA

Looks like a set of traffic lights.

Hi Ranat

Welcome to the forum.

I'd start off by using a Base recipe that has a Madras recipe to go with it. Then later you can experiment with 'mix and match'.

A simple Base recipe with Madras here:-

https://curry-recipes.co.uk/curry/index.php?topic=2757.0