I'm finding that using a good quality curry powder that's 'mild' is giving me the freedom throughout the cook to put my own stamp on the finished product because it allows me the option to add Garam Masala or just a 'couple of spices' at the end to achieve my own personal taste without it being too 'heavy'.  I've also discovered using a 'light, mild' mix powder also allows a little more of the flavour of the 'Masala sauce' to come thru without being too 'heavy'.  There are also other flavours coming thru like 'cooked' green chilli and of course fresh Coriander etc... I think my point is that I'm starting to get very nice, clean flavours coming thru that are producing the WOW FACTOR with a slowish powerful chilli hit which I'm never quite sure will stop growing in strength until I can't wait any longer so I just have to stick another mouthful in...  Yum....

At this stage I believe a 'mild power' without any strong traits being obvious is a major contributory factor to achieving a great curry giving the WOW FACTOR!

Thanks for all your input.  My curries are improving!

Cheers

Quote from: london on March 30, 2015, 03:45 PM

Quote from: Stu-pot on March 30, 2015, 10:50 AM
Just to freak you all out, I cooked yesterday with "Schwartz Mild Curry Powder".... It was bangin... !

The first BIR curry I cooked I used Schwartz curry powder and was please with the results, maybe I should get some Schwartz and give it another go.

London.

I reckon it's worth returning for another go, even if it's only to see how far away we've STRAYED and maybe even GOT LOST a little!   -  one other powder I know and used for years, plus I know two north Indian families use is Bolst Curry powder.  Again like the Schwartz Im finding the "mild" powder is best.

Just to freak you all out, I cooked yesterday with "Schwartz Mild Curry Powder".... It was bangin... !

Quote from: Garp on March 29, 2015, 05:20 PM
So Stu.....does that answer your question?

Yeah... I'm there.   Thanks for all input.  I'm on the right track, it's personal choice.

Cheers

Quote from: Graeme on March 28, 2015, 10:55 PM
One simple mix powder i always use is called Dhana Jeera (Dhanajiru Powder)
I always mix my own often grinding the the spices.

But i don't make a meal of it :-)

Thanks Graeme - going back to my days of cooking traditional currys, I always found these two to be the most important ingredients. If push came to shove, I reckon I could cook a basic curry using very little else and it would even be "edible" (maybe!) - it's good to learn that the B.I.R's aren't that far away from the traditional.  Cheers

Quote from: fried on March 30, 2015, 09:15 AM
I use Zaal mix but prefer to keep the GM seperate. I also like to play around with traditional style curry powders (homemade) and ofter use them in BIR stuff. I also like to fiddle about with different blends of chilli powder/ paprika.

I'm with you on this... "The freedom of the B.I.R. - can't beat it.    Thanks for your input.

Quote from: Naga on March 29, 2015, 10:04 PM
To get back on the original topic for a mo, I think its indicative of the prevalence of mix powders by their almost exclusive use in recipes posted on this forum. Not only that, but the majority of BIR related books/ebooks/websites use mix powders.

Add to this, the experience of those witnesses who have been lucky enough to work within a BIR restaurant or T/A. Without exception (I think!), all have spoken about the use of mix powders.

I use Abdul's 8-Spice for my day-to-day curries, while I make up spice mixes for out-of-the-ordinary curries etc. For traditional dishes, I just follow instructions which invariably involve the use of a number of single spices.

The only other exception, for me, is the use of spice pastes which, after all, tend just to be spice mixes with liquid added.

My tuppenceworth, Stu,

Your tuppenceworth is appreciated - Cheers. 

Out of interest, what's the difference between "mix" powder & "mixed" powder?

Quote from: Garp on March 29, 2015, 05:20 PM
So Stu.....does that answer your question?

Just trying to decipher all this...  It's taking a little while!

Sorry about that... What I was trying to say "is anyone else unhappy with the recommended mixed powder" ie. Mild Madras Curry powder, add Coriander, Cumin, Turmeric, Paprika and maybe one or two other powders?
I am.  Maybe it's just down to personal taste but I've thrown away huge quantities of base and "finished curries" because there was a "TWANG" in the flavour, especially noticeable towards the end of eating the curry!  I have discovered my base gravy was "spot on" if I used another mixed powder AND my "finished curry" was "spot on" if I used another "mixed powder"!  Since this discovery I have discarded the recommended "mixed powder" and introduced my own "mix" and everything has changed. 
Has anyone out there experienced the same?   I'd love to hear from you.

Cheers

Has anyone out there found themselves unhappy with the recommended