Quote from: JerryM on December 02, 2011, 07:49 PM
Ifindforu,

just to clarify the packet is mix powder not curry powder. getting confused - i presume Eastern Star is the curry powder that is used to make your mix powder.

i too have never seen Eastern Star brand anywhere but of course have never specifically looked for it. i'm on good terms with the owner of my local asian store and will ask him if he knows of it.

yes mixed using eastern star Jerry

Quote from: PaulP on December 02, 2011, 03:37 PM
I've heard a couple of times that the curry powder you get in large catering size tubs is different (better?) from the curry powder sold in smaller bags and jars, even when from the same manufacturer.

I don't know if this is true or not. It looks like Eastern Star only do a 10kg tub!

Cheers,

Paul

yes ive never been able to buy less than 10 kilo watch to see how popular it is [url=http://www.youtube.com/watch?v=c7UonfdYvMc#]curry paste part 2.mp4] curry paste part 2.mp4

Quote from: PaulP on December 02, 2011, 10:46 AM
A bit more info about what I cooked.

I made my standard favourite chicken curry:

Pre-cooked onions and green peppers fried in mixture of butter ghee and coconut oil. 500 ml of Abdul Mohed's base gravy (the only one I have at present), 4 gloves garlic finely chopped by hand, lesser amount of ginger, 1 tsp tom puree (diluted 3:1 with water), I usually use more but this base is quite tomatoey, a pinch of methi, half teaspoon kashmiri chilli powder, some salt, fresh chicken breasts, finely chopped coriander stalks and some leaves and 1 tablespoon of the mystery mixed powder.

All I can say is that the spice mix from ifindforu produced a superior curry to what I normally manage to cook. It is hard to describe but words like more refined come to mind. Less harsh and more fragrant than my normal curries, which I was already pretty pleased with. My wife totally agreed with this opinion.

It was certainly a lesson to me that there is still some mileage for improvement in the mix powder, I've tried loads of mix powder recipes and I imagined that any improvements for me would probably come from the base sauce recipes.

It would be great to hear a second opinion - I don't know whether anybody else (like CA or JerryM) has been sent the same spice mix. If it was for sale on ebay at a reasonable price I would certainly want to buy some!
Of course it would be nice to know the recipe but thanks anyway to ifindforu 

Cheers,

Paul

yes Jerry M has had some CA lives in oz so cant send there sorry

Quote from: hotstuff09 on December 02, 2011, 11:25 AM
Sounds like that there could be some ground green cardamom in the mix somewhere

dont waste you money on cadamons youl be dissapointed

Quote from: PaulP on December 02, 2011, 10:46 AM
A bit more info about what I cooked.

I made my standard favourite chicken curry:

Pre-cooked onions and green peppers fried in mixture of butter ghee and coconut oil. 500 ml of Abdul Mohed's base gravy (the only one I have at present), 4 gloves garlic finely chopped by hand, lesser amount of ginger, 1 tsp tom puree (diluted 3:1 with water), I usually use more but this base is quite tomatoey, a pinch of methi, half teaspoon kashmiri chilli powder, some salt, fresh chicken breasts, finely chopped coriander stalks and some leaves and 1 tablespoon of the mystery mixed powder.

All I can say is that the spice mix from ifindforu produced a superior curry to what I normally manage to cook. It is hard to describe but words like more refined come to mind. Less harsh and more fragrant than my normal curries, which I was already pretty pleased with. My wife totally agreed with this opinion.

It was certainly a lesson to me that there is still some mileage for improvement in the mix powder, I've tried loads of mix powder recipes and I imagined that any improvements for me would probably come from the base sauce recipes.

It would be great to hear a second opinion - I don't know whether anybody else (like CA or JerryM) has been sent the same spice mix. If it was for sale on ebay at a reasonable price I would certainly want to buy some!
Of course it would be nice to know the recipe but thanks anyway to ifindforu 

Cheers,

Paul

thank you for yout honest opinion , the only way the spice mix can be changed is like this,my bengali friend said some chefls use 1 spoonfu of while some use  2 or maybe 3  this is why you get different curry in different bir
but they all use the same method.Iwill post later for what i think is the closest gravy recipie for a bir base.where i work HE WILL NOT tell me so i have to be a keen wathcher on the gravy making.But the base that i make ive got to say,is as close as anyone can get to the bir taste I never buy indian food as i now cook it myself,and im quite happy with it I am looking nowherelse for improvment as i feel have reached my goal  unly personal making the gravy more tasty can make the curry more tasty as everything more tast,more money once you got a good gravy one must be satisfied with it.As for selling on ebay,we find it hard work but will put a few on there for trial.As i previosly said good curry powder costs money and eastern star is what is used where i work and he says its the best hes used natco/trs/east end but nothing compares to the eastern star powder which even the chinese use.
tHE TIN IS ?29.50 SO I DONT KNOW WHERE SOMONE CALCULATES THE MAKING OF ?180 FROM. ?4 FOR A POUND IN WIEGHT BRINGS A RETURN OF ?80/Ebay chrges traveling to get tins so hope you think my price is fair plus adding the toe nals lol

Quote from: PaulP on December 01, 2011, 09:57 PM
Hi ifindforu,

I'm cooking a curry right now with your spice mix. Thanks for sending. I'll report back later if I haven't croaked! 

Cheers,

Paul

may i ask do you use goor in your base ?? fresh coliander/ coconut milk powder/ and ghee veg ghee.

Quote from: PaulP on November 30, 2011, 09:06 PM
Hi Chewy,

Thanks for the concern. I did have visions of ifindforu grinding up his toenail clippings - you get the idea.
But I don't think he would do that to me or deliberately poison me.
I know you should only taste certain products when cooked but usually it is the stuff in jars, I think.

... then again if I never post again....call the police! 

Cheers,

Paul

wouldnt dream of doing that to a curry lover and not even if your not a curry lover but if you need a bit more to do the base tell me straight away and ill post to you by the way sealed to stop infultration lol

Quote from: hotstuff09 on November 29, 2011, 08:33 PM

Quote from: George on November 29, 2011, 08:30 PM

Quote from: hotstuff09 on November 29, 2011, 04:24 PM
Where are you George...... This is forum abuse ;D

Yes, indeed, but I promised to delete only spam, rather than court controversy by editing or deleting anything else. I could ask Admin for revised terms of reference so that I attempt to 'snuff out' the first traces of abuse, and any retaliatory strikes. It would need enough people to support such a move.

I'll be the first one to sign up George, Count me in

HS

and i will george count me in

Quote from: curryhell on November 29, 2011, 08:08 PM

Quote from: hotstuff09 on November 29, 2011, 07:17 PM

Quote from: curryhell on November 29, 2011, 07:15 PMlp
Damn you Hotstuff. My secret's out now

Sorry CH, But ifindforu bribed  me with some spice mix
HS

Shame on you Hotstuff. And I thought you were a man of principles .  Just shows how wrong you can be about people doesn't it if you know what I mean . Well I suppose I'll have to learn to live without the secret. But then again someone genuine may just come along and actually share knowledge that they do actually possess : I've waited this long and survived. I'm sure a few more years won't hurt. The elusive secret of the base, oh sorry I mean the spice mix will remain a mystery forever.
But I will have loads of fun trying to discover it with like minded people and not be taken in by charletons and wind up merchants

thought you said what you havnt had you wont miss  sad you

Quote from: madeinbeats on November 09, 2011, 06:53 PM
Can someone explain the importance of an aluminium pan please?

an aliminium pan helps you cook without burning