Both Garam Masala and Curry Powder are a mix of different ingredients.  They both come in many Brands and consistencies and with varying ingredients and ratios of ingredients.

I have some brands I like (trust) and some I don't and even then, like wine (where the amount of Sun, rain and other factors can effect the grape), Curry Powder from the same brand can sometimes be inconsistent but not wildly and if not used solely, the variations can be imperceptible.. I have found Garam Masala to be more consistent in general.

I have eaten in BIR and at peoples homes and the home cooked was always far superior, in my opinion.  That does not preclude that some of the best BIR may mix their own Garam Masala as well and possibly be the 5% that some are looking for.

This was also mentioned in the recent TV series Parveens Indian Kitchen, where she states "she normally makes the Garam Masala herself" but in the show, uses an unnamed brand as 'it will do'.  Then why does she normally make her own if a branded will do?

As far as I am concerned, you are on the right track, they are both mixes but I cannot remember a recipe that adds Garam Masala at the final stage, surely it wouldn't be 'cooked'?

BAJ

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I think this is about as emotive on a planetary scale as Brexit is on a local level for us Brits.

I have seen, read, and media has published and promoted every view 'against' Climate Change and Brexit, possibly because it that is the 'popular' stance.

Homosapien have not been on the planet long, industry for even less and records for barely a second.  So scientists look to the geological record that the planet has recorded for us.  Volcanic eruptions, earthquakes, landslides and tsunamis to name just a few.  Some can make educated guesses, like the growth of flora and fauna based on oxygen levels, humidity and planetary temperatures.  We know for a fact that warming seas are killing some of those very flora and fauna and causing fish and mammals to migrate.

Governments don't want to believe in Climate Change, they don't actually say it, but they can't 'afford' to change and so they ignore and resist every change put forward by the scientific community it seems. They play 'lip service' with recycling, cycle routes, power produced from incinerating household waste whilst still allowing the exploitation and selling of fossil fuels, home and abroad.

The late Professor Stephen Hawking was very much respected and may have influenced some in the right places. in his assertion that as a species we must expand from this planet to guarantee Human existance.

Now, Sir David Attenborough (92 years old) is to address us on Climate Change.

If there is one person who's voice might be heard, maybe it is his but against Business, Corporations and Governments, it may all be over bar the "I told you so" to come in the next decades, the same decades that we seem more concerned about whether we belong to a European 'Club' rather than a planetary one.  Bizarre!

I have given you some views and facts as I see them, now your thoughts please.

BAJ

P.S.  I post this because BIR/AIR/USIR will all be effected in years/decades to come as the the availability of oils, herbs and spices, like farming, are subject to climate change.  I can't quite grow a Curry Tree "up North" as somebody alluded to recently but I might be able to soon or my children might be able to (we already have Palm Trees). 

I have been looking for a Balti recipe for some time.

This recipe is not like most I have seen on here and so I read all the comments/reviews and considerations and modified the recipe.
I made the base yesterday, so that I could have it ready as one of the dishes for after the football, here is what is left over:



I did not include any cinnamon as I had intended to use Chicken but when I tasted the base, I chose to use beef instead (last minute decision, no mutton/lamb to hand, ok, maybe last 6hr decision) but the base can be used for Chicken.

I would say that I nearly burnt out my blender on a couple of attempts trying to blend this gravy.
ADVICE
Blend in smaller quantities and add a little extra water (Eventually, I blended 400ml of gravy with 100ml of water, 3 times.).. the extra water is necessary for beef, maybe for lamb but can also be boiled off before adding the chicken.

The fragrance (and taste test) of this base was extremely familiar during the cooking and I will definitely make it again BUT it is a Balti Gravy, not a Base Gravy per se.
BAJ

Good afternoon

I am still chuckling over that, thank you.

BAJ

I have some chicken dumbsticks and thighs (I deboned some legs) in 2 different marinades, a shop bought Piri Piri which I just can't get right and the rest in home made BBQ sauce.  I always marinade in a fridge I have in the garage and I find it takes a good 2 days to get a proper depth on the meat, no matter how many times I slice or pierce them through.

Good to see you 'back in the saddle' Livo.

Welcome A Board bhamcurry.

@littlechili

This is all getting a little off-topic but if you want a post, then here it is.

I can't always post every day and sometimes, even when I can, if the forum has been active, topics can slip off the radar, so I am sorry about that.
I generally try to welcome each new member that joins and posts and introduction, even if I am new-ish myself.
I also think the longer standing members know that they are respected and appreciated and I don't think post all the time looking for 'likes', to borrow a term from Social media.  Personally, I also suffer from the very real affliction of "Tandoor Envy" and so I generally do not post on those topics/threads.

And finally, I am guilty of sometimes posting topics in the "talk about anything other than curry", if the forums seem to have gone a little quiet, about subjects I am interested in and to generate some activity.

Regards,
BAJ

Welcome back fella,

Take it easy but keep moving.  I knew you would be ok... there was just no way you wouldn't be  ;D

BAJ

Good Luck Livo,

I hope to see you back here very soon, "Better, stronger, faster" 

BAJ

Welcome A Board Landy813