Hi Keith,

I think that the general "way of things" now is that restaurant masala or curry powder mix refers to the mix described in the curry house magazine article posted by pete.? This is made up of the following:

Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 Parts (Rajah)
Paprika 4 Parts(optional)

Theres a few variations on this but ive been using this with good results.

For standard curry powder I think most poeple are using the Rajah packets, I maybe wrong of course??
I use the mild one myself.

Cheers
cK

Add 1 TSP restaurant masala, 1/2 TSP salt and 1-3 TSP curry powder depending on strength (I use rajah extra hot and thats 1 TSP), cook for 30 seconds

Mark do you mean chili powder rather than curry powder?

I thought he had only written one book, just changed the cover and the title every so often and rereleased it  ;D

Quote from: Admin on March 30, 2005, 09:50 AM
I made this Gravy last night and I am very happy with the result.
I also cooked a Madras using it and got the best result to date.

Nice 

I left mine out overnight and made another from it yesterday and it was even better!

Yep ive tried cashews in the gravy, I thought they did add to it but wether their right or not is another debate, maybe in a madras?

Well ive just cooked a madras with my gravy which has been sitting on my cooker since yesterday and the flavour had definetely improved.  You can tell it had because the gravy itself smelt more fragrent and spicy.  Personaly I think its as good as its going to get but like Pete im still willing to try anything else if someone can get inside their local restaurant 

Quote from: Dylan on March 29, 2005, 08:56 AM
If restaurants are leaving their bases for a few days before use, they would probably do this at room temperature as the quantity would be difficult to refridgerate,

Im not so sure about this from what ive been told at different places the gravy is made up either at the end of the night or during the day for the next nights use.  Thats not a long time for it to be sitting around?

Quote from: Yellow Fingers on March 29, 2005, 01:07 PM
Is the ginger garlic paste a 50/50 mix?

Yes

What size can of tomatoes is used?

A regular sized tin, I cant tell you the exact quantity as ive not got one here

What do you mean by dessert spoon, what is it in mL?

Ive no idea, it does not need to be measured exact, about a leveled tablespoon i would guess is about the same maybe a bit more.

We didnt actually put it in when he showed me he just pointed to it and said you can put some of that in as well but only half the amount.  I personaly use the Rajah packet one and don't bother to make it myself, he saw all of my spices in the packets and didnt say otherwise.

Right for anyone who's intrested Ive just posted recipes for the gravy and vindaloo here https://curry-recipes.co.uk/curry/index.php?topic=179.0?

Thats the best I can do for measurements etc..?

As for the oil, not much is used in the final curry as the gravy contains a lot blended with it, its not scooped of the top.? I asked about this he said if you have enough oil to scoop of you've used to much, I think this is personal preference though as we know it goes on but he doesn't do it.? The brands also don't matter too much, basically what ever is the cheapest!? Ive used regular supermarket puree and the big tinned stuff and theres not a great difference I could tell.? He said they use the cheapest stuff they can, which makes sense.

Happy currying
cK