Great post!

Will there be another lesson day held soon?
If there is, count me in, I would love to join.

Regards, James

Hi all,

thanks for the advice about the wrong powder I purchased.

Anyway, hooray:), I tried 2 stores today and found it!!!
Any one in the Northampton area, Kettering rd (the town centre end)



Kettering road, Northampton.

Hi CA,

I made your mix today as I mentioned in the chicken Jalfrezi post.
I also made your base at the same time.
My question is, is it recommended to leave the mix to mature before using?
Another mix I usually use is a couple of months old and smells quite strong.
Your mix has a very light aroma. I wonder how this will affect the base.

Regards, James

Hi CA,

made your version of Chicken Jalfrezi last night and it was great!!  Straight onto my favourites list.
I'd forgotten how important the peppers are in producing that BIR magic.

The only difference (I say only, but of course, it could be a big difference) I used ChewyTikka's 3 hour base and another curry mix.
I will make both your versions of base & mix today and try this and your other dishes next weekend.
I also used small green chillies, I will get some larger ones.

Regards, James

Quote from: Phil (Chaa006) on February 01, 2012, 10:21 AM

Quote from: Petrolhead360 on February 01, 2012, 06:36 AM
Can you advise me regarding where I can buy Kashmiri chilli powder?

The most common brand of Kashmiri chilli powder in the U.K. is MDH, James, whose products come in boxes rather than plastic packets, so it really helps to have in mind what you are looking for before trawling around your local Indian grocers.  Below is a photograph of the pack you are seeking.

** Phil.
--------

Hi Phil,

found this brand in a local Asian store today, in a packet.
Although it says 'Curry Masala' 'Basaar' and 'Extra Hot' I'm not sure whether I've bought the same or correct thing.
There's no mention of what makes up the contents except the following;
________________________________________
A superior blend of freshly ground spices
essential for all types of authentic homemade tasting
Kashmiri, Indian & Pakistani curry dishes.
Traditional Kashmiri Curry masala (Basaar) has been
prepared using a traditional family recipe used for
many generations by Asian families in the East.

Produce of several countries

EXTRA HOT. Traditional Kashmiri Curry Masala
is the hottest blend of the range for
curry connoisseurs who prefer their curries sizzling hot!
____________________________________________

Any experience or knowledge of this?
Not sure who the actual brand is although 'King of Spice' features on all sides of the packet (?2.29) 300g
Distributed by: K.L Trades Birmingham
http://www.kingofspice.com/

I will compare with my whole dried ground chillies
.

Just an update on the grinding of the Kashmiri chillies.
The grinder I have is a single blade coffee grinder made by Moulinex bought about 20 years ago. (?17)
I chopped off the stalks and broke up each of the dried chillies and ground 3 or 4 at a time for several 20 to 30 second grinds.
Not cooked with the results yet.
Then again I don't know what to expect or compare it too when I do.

Hi t-c
I have made a couple of batches of pat chapman's green masala paste over the years..
The last batch just before Christmas.
I just used some tonight in a green tandoori marinade with lamb.
The flavour is all about mint and fresh coriander.
Along with other ingredients in his meat tikka masala recipe it all combines to make a delicious result.

This is one I made just before Christmas .

https://curry-recipes.co.uk/curry/index.php?topic=6290.msg66395#msg66395

with reference to my earlier post re the lamb I used from my butcher for Pat Chapman's Lamb Tikka Masala.

>I will ask him next time what part of lamb it was. But it had an exquisite taste once as Tikka  and in the finished dish with that melt in the mouth experience.

I bought some more today and he recommends the knuckle end of shoulder. He boned it but left it to me to chop into tikka sized pieces.
Again I will give it a long marrinade.

Regards, James

Thanks for the help.

I had a look around 3 well stocked asian stores this lunch time, both packets and boxes.
They all stocked various curry mixes in boxes by the brand name 'Shans' but no Kashmiri chilli powder.
In the last shop the guy offered to order me some.

So I will have a go at grinding the long dark red dried chillies I have and will post a pic.

Regards, James

Hi all,
Can you advise me regarding where I can buy Kashmiri chilli powder?
I've had a good look round various local Indian food stores and the chilli powders on sale are just labelled 'Chilli powder'
with perhaps the addition of 'Hot' in the description.

I have bought whole Kashmiri chillies (dark red) as shown and used in Julian's Curry2go vindaloo video.
Can I get the same effect by grinding these down?

Thanks, James