Great effort Livo!  I have a tin of S&B curry powder for Asian recipes that call for that, such as Singapore noodles.  But for good old plain curry, those blocks I buy are perfection.  Slice a few Thai chillies lengthwise and boom!

Robbo

100% with you Livo.  No it's not Chinese food proper, but as a simple curry it's great. I actually am not a fan of Chinese food. I traveled all over Asia for work for 15 years and China by far my least favorite. But good old British Chinese takeaway curry sauce hits the mark every time.  And this particular paste is it.  Days in my youth after a few beers, picking up curry rice and chips in a single container for the walk home.. bliss.


Robbo

Always satisfying to read of success like this.  Those rare (for me) moments of joy.
My favorite use of Costco chicken is with this.



The photo makes it look all gloopy and not appetizing at all but it is a perfect reproduction of the curry sauce I would get in British Chinese takeaways.  They also do an extra hot version which is great too.  A revelation when I found it.

Robbo

Interesting about the name Phil.  Bound to be regional variances.  I got mine in Mumbai and they called it a 'spice tin'.
As regards freshness, I've not seen an issue.  When I first got this one, I filled one of the containers with water and turned upside down. No leak, seemed air tight. A screw top will always be best but this set up is convenient and works for me.  My pantry is filled with a frankly ridiculous number of spices for the times I need those lesser used Pav Bhaji masala, chaat masala, byriani masala, tandoori masala, etc etc
Hmm, fancy making Pav Bhaji now....

Robbo

As the Instant Pot method is now my default until my grill arrives and I can cook outdoors with the old base gravy method, I have rearranged my spice daba to include all the spices needed for the variations on butter chicken that got me started on this simple method.
Clockwise from the top:
Ground ginger
Coriander
Chilli powder
Cumin
Smoked paprika
Cassia
Homemade garam masala
Turmeric

In the middle
Star anise
Green cardamoms
Black cardamoms
Cloves



I leave my Indian bay leaf out as I like them full size so they're easy to remove. Also didn't have enough containers anyway.

Nice to be organized.

Robbo

Good shout Phil.  I love foods from those regions.  If anyone wants very good recipes, look up Yotam Ottolenghi's books.  They're amazing.

https://www.amazon.com/Jerusalem-Cookbook-Yotam-Ottolenghi/dp/1607743949

I've made this whole roasted cauliflower of his a number of times and it's delicious.
https://www.ooooby.org/recipes/roasted-whole-cauliflower-with-green-tahini-sauce

Robbo

Sent you PM.

Not sure, but US not known for their openness to imports of people or products...

Peppers by the kilo still sounds good Livo.  I'm looking forward to planting this season.  We don't  have the luxury of the weather like we had in the Carolinas but summer will be hot, just shorter. Thai chillies are my fave and will definitely be planting those and trying to find Scotch Bonnet seeds.  I've been doing Habaneros for years and need a change. Wish I could get Naga seeds too.

Robbo

Mick, for spices why not just use level tsp / TBSP?  Takes all of the guesswork out.


Robbo