Quote from: Whandsy on January 04, 2012, 05:15 PM
Appreciate that Ifindforu but do BIR / TA's serve mutton? Ive never come across any up north! What about lamb?

bilieve it or not its mutton dressed up as lamb lol but by boiling the strong taste out and then cooking in spices
just make it taste like MEAT

Quote from: curryhell on January 04, 2012, 04:48 PM
I'll give the jalpur garam masala a go first and then i'll try the eastern star curry powder.  I've no intention of pooh poohing anything until i've tried it first.  At the end of the day, if it delivers better results then i'll use it  .  I will enquire from my two regular BIR's what curry powder they use in their mix powder and report back.

PM ME,GIVE ME YOUR ADDRESS AND ILL GIVE YOU SOME EASTERN STAR DO YOU HAVE JALPUR ? MONEY IS NO PROBLEM YOU CAN HAVE A FREEBY

CUT UP THE MUTTON INTO PIECES AND BRING TO BOIL IN WATER ADDING A LITTLE SALT,NOW SIMMER FOR ABOUT
1 1/2 TO 2 HOURS THEN FOLLOW THE METHOD AS IN PRECOOKED CHICKEN FOUND HERE https://curry-recipes.co.uk/curry/index.php?topic=7611.0

Quote from: chewytikka on January 04, 2012, 02:04 PM
"Eastern Star Chinese Curry Powder"
This still doesn't sit well with me, not saying its not a real practice in interferer's Welsh takeaway.
But I've got experience of over 50 BI Rs 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 Ga ram 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

chewy the only thing that i can think is you only get what you pay for.Of course if there is no supploer in your area then the BIR would use their favorite tasting or smelling curry powder whether it be east end,natco,or an aldi brand ,theyl will give a curry.how good well that would be down to trial So because it is supplied by Globals of
cardiff eastern star is a top choice of curry powder in this neck of the woods, in  our T/A the curry powder used was east end ,once he smelt eastern star he has stayed with it ,even though  the most expensive powder
he tells me his custom has gone up I cant argue against that so if it improves the taste and smell of ones curry
then one would be happy,but cant be knocked if one hasn't tried it I disagree about obtaining the authentic
BIR taste because Ive achieved it with help of where i work He reveals his cooking methods and explains them to me because I'm a good friend of his. Most of the begalis i know call me brother i speak some Bengali as well I
see you have wrote a mix powder but does that achieve a  authentic BIR or T/A  NO Its all about getting on
the curry wagon and advancing forward BALA MOJAR

Quote from: noble ox on January 04, 2012, 10:52 AM
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 

when the BIR OR T/A get their powder they mix with other spice example
5 eastern star
5 haldi
2 paprika
3 jeera
3 dhania
1 jalpur garam masala
a little chili powder
hope that helps i will sell some more when i come back off holiday

Quote from: artistpaul on January 03, 2012, 09:39 PM
Hi Terry

in this latest version of your gravy recipe, is the potato removed before liquidising?

in your original old gravy recipe from many years back, it was removed?

cheers

Paul

hi paul this is my latest and no the potato is liquidised with everything else just progreesed from then try it you wont be dissapointed i promise TERRY

Quote from: Cory Ander on December 30, 2011, 02:49 AM
Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) the Supplementary Recipes CHAT section of the forum.

DONT FORGET TO GIVE YOUR EXPERIENCES WITH YOUR MIXED POWDER USING THE JALPUR GARAM MASALA ALL EXPERIENCES WELCOMED

Quote from: jb on January 03, 2012, 09:59 PM
Yep keep those posts coming very interesting indeed.This reminds me a little of the pre cooked bhuna onion recipe in the Curry Crunch Book,although that does have a lot more ingredients in it.

this is all that is used where i work a green pepper sliced would go well with it thats what i added

Quote from: spiceyokooko on January 03, 2012, 08:21 PM
infindforu

I find all your posts to be extremely helpful in understanding how a typical BIR might 'layer flavours' together. What would be even more helpful in understanding the method would be a post on how you might incorporate all of your recipes together into a single dish. Eg. these precooked onions, your gravy, precooked meat, mix powder etc.

Keep them coming, your posts are very helpful.

ill try thank you

SOMTHING THAT HELPS GETTING THAT GOOD TASTE IN YOUR CURRY/LIKE BHUNA,IS THE WAY YOU PRE COOK YOUR ONIONS

GINGER AND GARLIC  2 GINGER TO 1 GARLIC MADE INTO A PASTE WITH SOME OIL
3 ONIONS
LEVEL TEASPOON HALDI/TURMARIC
SALT TO TASTE
GOOD PINCH METHI
OIL

METHOD
HALF A CUP OF OIL IN A FRYING PAN AND ADD THE ONIONS SLICED UP.ADD THE TURMARIC AND SALT , 1 DESERT SPOON OF GINGER /GARLIC.START TO FRY WHACHING IT DOESNT BURN ADD THE METHI.NOW START ADDING A LITTLE WATER EVERY TIME YOU SEE IT FRYING DOWN KEEP DOING SO FOR ABOUT 30 MINS.FREEZE WHAT YOU DONT USE HAPPY COOKING. I TRYED SOME GREEN PEPPER IN IT LAST NIGHT AND IT WENT WELL