Linke many here, over the years I've tried just about every mix powder known to humanity and tweaked them this way and that in the search for the ultimate mix.

Such a thing probably doesn't exist (or if it does then it's as elusive as the Higgs bosun particle), but there are mixes I find myself returning to time and time again, and this is one of my favourites.

There will be no massive surprises here - it's a mix powder, nothing more, nothing less - but I do apologise in advance if it replicates any others posted here.

I prefer to make it up in relatively small batches, and find the below quantity lasts for a good few weeks of base/stock/curry making:

4tbs mild Madras powder (I use Rajah, but any decent brand will do. East End, Natco, etc)
3tbsp turmeric powder
3tbsp cumin powder
3tbsp coriander powder
3tbsp paprika
1tbsp garam masala
2tsp fenugreek powder
2tsp garlic powder

Simply mix thoroughly together and store in an airtight container in a cool, dark place.

As said, no surprises, but I find it works well...

And having passed the fried egg test with flying colours, here it isafter another couple of cycles and a good cooking session...

Quote from: Stephen Lindsay on March 10, 2012, 11:57 AM
Stripped back to basics, with only the minimum of ingredients, the medium curry has nowhere to hide. Making this curry depends on good technique to bring out the flavour of a limited amount of ingredients.

Great post Stephen - never in the field of BIR cookery was a truer word spoken.

And it is in the medium curry where you discover if your base can cut it, too. Any hint of bitterness or lack of balance becomes all too apparent as soon as you take your first spoonful.

Although I've been using a Zaal type base of late, I'm a big fan of the Taz base, and reckon it's perfect for this exercise as it's a) simple and b) contains a good quantity of the key spices in its own right, so you're going to get a little extra punch and a nice background note (more so than you might from base with a lower proportion of spices).

In fact I have a chilli averse mate coming round tonight, so I'm going to do this recipe for him and see how it goes down.

Cheers

Gary

Quote from: mr.mojorisin on March 09, 2012, 08:00 PM
handi curry...amongst various other interesting things

http://pakistani-hot-recipes.blogspot.com/2007/06/hot-curry-recipes_13.html

Splendid. That Chicken Handi recipe looks delightfully simple, but I must admit to never having used yellow chilli powder before.

That's just gone on the shopping list!  ;D

Quote from: Unclebuck on March 09, 2012, 06:47 PM
Cheers Gary,

actually went the ebay route 10 coupons for 99p cant argue will that

No worries, Unclebuck - thanks for letting me know.

But if anyone else wants them, just let me know.

Every little helps, and all that...

Cheers

Gary

Quote from: ELW on March 09, 2012, 05:51 PM
I like 'curries' full stop. whether bir or not, but I have to disagree on which tastes better. The flavour hit from the best  Indo/Pak restaurants ,regardless of how they're achieved, is something fairly unique. This forum is proof enough of that. I've had homecooked curry in a Pakistani home, where the womenfolk cook all day every day, very tasty, very fresh, yes, but nowhere near as tasty to my palate as the bir version. The food critic & Peter from Family Guy lookalike, Charles Campion, once wrote "tikka masala was created for the ignorant". God knows who he was talking to to but no one was listeing to him thats for sure. Catering for Western palates? They are after all true entrepreneurs.
Looking at the whole bir process & the seemingly oblivious chefs, what we like about bir may simply be a by product of a fast, hot commercial environment 

How does not using a base gravy make it a curry from scratch?

Regards
ELW

"Family Guy lookalike, Charles Campion..." Lol...

"How does not using a base gravy make it a curry from scratch?"

Good point, ELW.

For instance, I've just made up a quick 'micro base' (a diminutive version of the Zaal base) to cook tonight's vindaloo, and it contained garlic, ginger, onion, red pepper, tomato, cumin, coriander, turmeric, chilli powder, Asian bay, cassia bark, green cardamoms, etc....

Sound familiar?

Next, I'll be preparing and cooking more of those essential ingredients to add to some of the base to complete the process.

The fact is that I have prepared a curry 'from scratch'. I know because it's been ongoing for the last 2 hours.

The essential difference between 'traditional' and 'authentic' is surely one of style and technique.

As said, happily I love them both.

Quote from: mr.mojorisin on March 09, 2012, 05:55 PM
i soak them in a small glass of water for half an hour
it's meant to take some of the bitterness out of them

cheers

Ah! Thanks for that, Mr Mojorisin....

Quote from: michael.t on March 09, 2012, 05:48 PM
Brought some dried methi the other day and the man told me to soak them first
Does anyone do this ?

Interesting... I've not come across that before. The likes of dried chillies and mushrooms, yes. Methi or any other dried herb, no. I mean, it gets a good soaking during cooking anyway... 

The only reason I can think of for soaking dried methi would be to minimise the chance of burning when adding to hot oil/ghee in the early stages, but I get round this simply by adding it a little later in the process, either just before or just after the dilute tomato paste goes in.

Quote from: Unclebuck on March 09, 2012, 04:22 PM

Quote from: Salvador Dhali on March 09, 2012, 09:51 AM

Anyway, I've found that if you get the right checkout person and ask nicely, they'll slip you a few extra vouchers...

Guess i have had the grummpy till ladys ive got exact amount every time and "sorry i cant do that" line

It helps if you look like Johnny Depp, Unclebuck...

I've now got all I needed from that promotion, and have 4 vouchers left. If they're any good to you PM me your address and I'll get them in the post to you.

Cheers

Gary

Pleasure. And as the pan has just arrived (I see what you mean about the service, Unclefrank), here's what it should be starting to look like after a couple of oil/heat/smoke/wipe processes:



I'm going to give it one or two more goings over just because I enjoy it so much, but it's pretty much ready to start using here. After a while it will be black and have that lovely patina that good woks acquire after many culinary adventures...