I make this simple masala primarily for use in simple, mild, curries (e.g. korma, tikka masala, etc). 

It is easy to make and can be used whenever a recipe calls for a "spice mix", "mix powder", "curry powder", etc.

The following (using teaspoon - "tsp" - measures) makes sufficient masala for around 12 single portion curries.

Ingredients:

4 tsp turmeric powder
3 tsp coriander powder
2 tsp cumin powder
3 tsp paprika powder

Method:

Simply mix all of the ingredients and store in a dry, sterile, airtight container in a cool, dark place.

Notes:

• Commercial spice powders can be used, but it is better to dry roast and grind the cumin and coriander seeds
• You can use larger measures (e.g. tablespoons), for larger quantities, if you wish, provided you keep the ratios of ingredients the same

Quote from: JerryM on December 27, 2011, 11:59 AM
CA,

many thanks for pointing this out. i would have missed an important piece here. watching it back (and the dupiaza) i now realise i was wrong and it's nothing like bunjarra. it is as Julian says "onion gravy sauce".

i will need to make this as i've not made anything like.

Hi Jerry,

It does produce a very nice, sweet, spicy, "sauce/gravy".  In fact, it's not too dissimilar to a basic (albeit unblended) curry base to me.

With this "onion sauce", Julian "sweats" onions (plus other veggies), and whole spices, in water only (apart from the relatively small amount of oil present in the ladle of curry base which is also added).  But the end result is still nice and sweet and the flavours of the whole spices seem to be successfully extracted into the sauce.

However, Julian "sweats" the veggies, primarily in oil, when making his curry base.

Which poses, to me, a very fundamental and intriguing question:

Why do BIRs (and we) add oil to their (and our) curry bases?

I've always supposed that oil is added primarily as a medium to extract the flavours (i.e. the organic essential oils) from the spices and to maybe "fry" the onions (and other veggies) to make them sweet.

Perhaps this isn't the case and oil needn't be added to a curry base at all?

Any thoughts anyone?

PS:  It appears that Julian also adds either onion powder or garlic powder to his curry base (something that he doesn't otherwise disclose - one of his "secrets", perhaps?).  I suspect it's garlic powder (from it's appearance and wetting properties).

But who says he gets a smokey flavour?  Have you tried his curries?  Have you cooked them yourself and got a smokey flavour?

Quote from: curryhell on December 23, 2011, 03:51 PM
Always pays to check ones facts before making a statement like that one CA

Semantics, perhaps, CH?

But, yes, I did recognise that, at the time of my post, you were the exception and had at least responded to two of BMB's FOUR video posts which he has made over the past 3 weeks or so.

So take a bow CH! 

Nevertheless, the fact remains, that I do still find it embarrassing that no other members (until my post) could be bothered to acknowledge his efforts (considering how "friendly" and "welcoming" some members like to pretend to be!  :). 

Quote from: chriswg on December 24, 2011, 09:03 AM
I'm personally not a know-it-all (I wish I was)

Come again Chris?  Surely you mean that you wish you "knew it all"? 

Quote from: ELW on December 23, 2011, 06:00 PM
...& these new multi stage gravies that have appeared recently....why now???

I think that's a very good question ELW!

I've just made this C2G base.  I agree that it is relatively highly spiced compared to some other bases (as some have mentioned). 

And, in making it, I have also questioned (in my mind) why he doesn't simply add the powdered spices, sometime towards the end of cooking, with the tomatoes, at some stage (don't forget the tomatoes!), and the additional water, and then blend it all and be done with it?  I know that's what I would do with it, if I made it again in the future (to save time and faffing around) and I can't think why not?

So far, though, the base is (yet again), and despite the "sweating" of the veggies in (mostly) oil, at the initial stages, much like most other decent bases on the forum (regarding taste, aroma and texture). 

I'm a little disappointed because I was quite enthused about the "sweating" of the veggies in the oil.  That seemed to be the most significant difference, about this base, to me.  BUT, I must add, that I did not use "bhaji oil" (which might make a vast difference, of course).  I suppose that, to be fair to Julian, I will also need to try that too.

Nevertheless, it is early days, since I haven't made any curries with it yet.  I will know more when I have made curries from it.

I'm currently making his "onion sauce" (which I don't think is the same thing, or intended to be the same thing, as the Ashoka "bunjarra" JerryM)?

I have also made his vindaloo (but using my own base) and it was very respectable.  I liked the effect of the adding more garlic/ginger paste towards the end of cooking.

Other than that, I think his videos (and the fact that he is willing to share his knowledge) are excellent! 

Quote from: haldi on December 24, 2011, 09:32 AM
There were so many words and stress over this thread
Did spiceyyokoono learn anything at the end of it all
This was just a rerun of previously posted subjects wasn't it?
Caramilisation, reduction and aluminium pans
Or was there something else?

Good question Haldi.

As far as I can tell, it seems to me that Spicey might go buy himself an ultracheap "nonstick" pan, for 4 quid (minus a penny) and spend the next 2 hours sanding the "nonstick" surface off? 

Or, he's going to spend upwards of 20 quid (probably?) on a fancy "black steel" pan? 

Or, if he's sensible, and wants to fret about at least one of the myriad variables later, he's going to splash out around 8 quid on a bog standard aluminium pan (from the Asian markets) just like many (most) BIRs do? 

I know which I'd do....

Quote from: spiceyokooko on December 23, 2011, 01:51 PM
I was hoping you might expand your thoughts on your experimentation with high flame gas burners to achieve that smokey flavour with the 'caramelisation' achieved with uncoated aluminium pans as advocated by Julian, but it's not a problem

I think I sort of did Spicey (w.r.t. pans, at least)?  To my mind the type of pan is not "essential".  But I think matching the size of your pan, to the size of your heat source, and to the volume of ingredients that you cook in it, is far more important (I.M.H.O.).

I would think that, like most (all?) others here, I struggle to get that "last" (or is it really HUGE???) bit of flavour and aroma that decent BIRs achieve.  Some members may disagree, but I would sure as hell like to try their curries for an independent assessment! 

I think high heat (correctly applied) helps to properly cook the spices and to develop flavours and aromas.

QuoteI can see that this subject for the vast majority of more 'experienced' forumistas is either 'too instinctive' or 'too boring' to bother discussing

I agree that, sadly, that is how it appears, Spicey. 

You are asking some reasonable and fundamental questions and are entitled to expect some reasonable and fundamental answers.

Unfortunately, this forum has always been rather strong on rhetoric but rather weak on answers. 

No offence to anyone; that's just the way it is (and always has been) 

Spicey, I think you will probably need to be more diplomatic and "entice" answers from members rather than to "bludgeon" them for answers (yes, yes, pot calling the kettle black once more, I know)! 

Quote from: Razor on December 23, 2011, 01:40 PM
The list goes on

It does indeed Ray!  I compiled a list, spanning over a year or so, and the list runs into several pages!  I gave it up, as a futile task, in the end!  :

Quote from: hotstuff09 on December 23, 2011, 12:33 PM
I don't, and never have, Can't remember my currys from the T/A in the 60s/70s having grass cuttings all over them either

I agree; I don't either (but I only started eating curries in the late 70s!).  I think it may be more of a modern day thing?  Though I do recall short, thin, pieces of stalk (which were very tasty and sweet) being in my special (fried) rice.  At least that's what I think it was.  It could well have been something else though?.....

I think the same may be true of dried fenugreek leaves?

And tomato paste?

And garam masala?

And cherries? 

And....?