Quote from: CurryCrazy on January 07, 2012, 03:46 AM
I have to agree with George. To reproduce an existing commercial brand is futile. Spend a couple of years doing it by all means, but what's the point - just buy it! (or have many hours of fun trying... depends what stage of life you are at  . Have fun with it I say)

If every BIR chef in this country has  spent many years (minutes ordering Jalpur online!) concocting a similar GM, then sending it back to Jalpur,(then ordering back from Jalpur!)  then the secrets out..........HOOOOO  Rayyyyy.

If the GM on it's own, or Eastern star chinese curry powder  : is not the big SECRET!  (Quelle surprise!),  then, lets stop arguing all the time,  like my Children did all over Christmas!!!!! (or your XBOX is going in the bin !    ),

Monkey see, monkey do! (It's the way MALE humans work).....(If you are a woman just talk rubbish for years, to get something sorted!!!!!!!!.....................................OH HANG ON............IS THIS A GIRLY FORUM)

Watch it being made, make 1 yourself..... spread the word.( All from scratch!!) .......Hijack a Chef if ya can.........it's the only way.

It might be the end of the world this year, but for goodness sake....lets just make one good BIR curry at home before we go!!!!!!!


Cheers

Phil

PS ..... I do not give a damn about the chemistry of a curry, If I can make it at home .....Happy Days :-)


If I offend.....Ban me   :-)

Is there any need for this repulsive language ?
My grandchildren love Asian food. I introduced them to this great forum now they have been banned by there mother, shame on you

Quote from: chewytikka on January 06, 2012, 02:37 PM
My Restaurant Chefs Spoon is 3Tbs - measured with accurate measuring spoons
Just a point, when actually cooking, a Bengali Chef just uses his own skill and judgement
with a Chef's spoon, plus his hands with pinch's and handfuls as measurements. NO EXACT QUANTITIES.



cheers Chewy

Hi Chewy
I agree that a BIR chef could get it right blindfolded and standing on his head with a Camel between his legs
Thats why I think its important to get the exact proportions in the 1st place

Quote from: Ramirez on January 06, 2012, 12:18 PM

Quote from: noble ox on January 06, 2012, 11:47 AM
Oh this modern world : : : :
There are Gulls which are called Seagulls No such thing common ,black headed etc why? :

There are Bass which are now called Sea Bass   why? :

There are spoons which chefs use now being called Chefs Spoons    why? :

They are "Serving spoons" all of different sizes and shapes to be" trendy "

I am glad I don't use one

     

The trouble is that there is a massive difference between 2.5tbsp and 4tbsp, and this difference can and will completely change the shape of a dish. I do wonder how many recipes I've tried and been disappointed with due to me thinking that a chef's spoon = 4tbsp - probably quite a few.

Agree totally I always use measures then when I pass recipes on to friends they follow and get what they expect
not a "shovel of this and a dollop of that"

Oh this modern world : : : :
There are Gulls which are called Seagulls No such thing common ,black headed etc why? :

There are Bass which are now called Sea Bass   why? :

There are spoons which chefs use now being called Chefs Spoons    why? :

They are "Serving spoons" all of different sizes and shapes to be" trendy "

I am glad I don't use one

     

HI Franco
Welcome to this forum your Currys will get tastier  , each step up the" learning kerb"

Quote from: chewytikka on January 04, 2012, 02:04 PM
Chinese Curry Powder
This still doesn't sit well with me, not saying its not a real practice in ifindforu's Welsh takeaway.
But I've got experience of over 50 BIRs here in the NE and I've never seen it happen. Another point is, as a rule Bengali's don't really like the Chinese very much at all,
or their cuisine. Well at least the ones I talk to. So I don't really think they would bother with their curry powder.
In my experience the main "curry powder" used in a Bengali restaurant "Mixed Powder" has
always been 'Madras Curry Powder" which is a historic spice blend of at least 12 spices, originally dating back to the 1800's
(Some people get confused with Madras Curry Powder, as its nothing to do with heat or Madras the Curry!)

A Typical Bengali Mixed Powder =
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Paprika
0.5 tsp Garam Masala

Switching out Madras Curry Powder for Chinese Curry Powder, may be a fun experiment and give your home curry a twist,
but I doubt it would help you achieve an authentic Bengali Restaurant flavour,

As for Eastern Star, its probably a great Chinese Curry Powder and it will after all, have a blend of familiar Asian spices in it.
But there must be loads of other brands on the market.
I noticed, even in Aldi, they had there own branded (Pantry Essentials) Chinese Curry Powder,
can't remember the price, but probably cheap and packed in 250g packets.

Anyhoo have fun experimenting.
cheers Chewy

Quote from: chewytikka on January 04, 2012, 02:04 PM
Chinese Curry Powder
This still doesn't sit well with me, not saying its not a real practice in ifindforu's Welsh takeaway.
But I've got experience of over 50 BIRs here in the NE and I've never seen it happen. Another point is, as a rule Bengali's don't really like the Chinese very much at all,
or their cuisine. Well at least the ones I talk to. So I don't really think they would bother with their curry powder.
In my experience the main "curry powder" used in a Bengali restaurant "Mixed Powder" has
always been 'Madras Curry Powder" which is a historic spice blend of at least 12 spices, originally dating back to the 1800's
(Some people get confused with Madras Curry Powder, as its nothing to do with heat or Madras the Curry!)

A Typical Bengali Mixed Powder =
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Paprika
0.5 tsp Garam Masala

Switching out Madras Curry Powder for Chinese Curry Powder, may be a fun experiment and give your home curry a twist,
but I doubt it would help you achieve an authentic Bengali Restaurant flavour,

As for Eastern Star, its probably a great Chinese Curry Powder and it will after all, have a blend of familiar Asian spices in it.
But there must be loads of other brands on the market.
I noticed, even in Aldi, they had there own branded (Pantry Essentials) Chinese Curry Powder,
can't remember the price, but probably cheap and packed in 250g packets.

Anyhoo have fun experimenting.
cheers Chewy

Hi Chewy
I made a Curry for a pal and before he ate he asked if it was Indian Chinese Thai Vietnamese or Australian No wonder the chefs are getting confused

There seems to be a little confusion here : I understand the mix from IFINDFORU uses Eastern star powder mixed with others spices to complete the recipe
I never knew that BIRS use Chinese take away mixes
But thanks for posting the "missing link" recipe

Hi Andymac
I have used smoked Paprika a few times a teaspoon towards the end has a good smoky effect assuming its not too old
Hope this is of some help

Hi All
I attempted to source some of this sought after powder as recommended by some here
According to my research there is only 1 which is created for the Chinese take-away market
Some people are buying at 10kgs and packaging in smaller amounts  (what a good idea)   the idea is if its for a BIR they mix in some ?? spices ,or leave as it is for Chinese, which leaves me puzzled as to what the BIR,s do when using this mix.
Do they add spices or use on its own?
Someone must be in the know 

Hi
Great observation there
Just wondering  about cross- contamination re chicken beef and prawns when the oil is put back in the base each time