Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: h4ppy-chris on December 28, 2012, 01:03 PM
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2 Tbsp curry powder (mild madras)
2 Tbsp corriander powder.
2 Tbsp turmeric powder.
1 Tbsp paprika powder.
1 Tbsp cumin powder.
1 Tsp chilli powder.
Anyone that tries my recipes, this is the mix powder i use.
How did i get to this blend? i had my chef friend look at what i was using, then he tweaked it.
One thing he did was to take out the garam massla and i asked why? he said you already have the garam massla ingredients in there.
I asked why do you use ready made curry powder (mild madras)? answer: it is one less job to do and as every thing he wants in it.
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........but surely Garam Masala contains a darn sight more ingredients than the 6 listed? ;)
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perhaps he meant that "Peace of Cassia bark and 3 Bay leaves".are already in his base
And they are Garam Masala ingredients
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A normal Mix Powder Chris, (well documented here).
Can't go wrong with that, if you trying to replicate Bangladeshi BIR
Maybe learn a bit of what Garam spices are, before you take someone's word for it. Also (well documented here).
cheers Chewy
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A normal Mix Powder Chris, (well documented here).
Can't go wrong with that, if you trying to replicate Bangladeshi BIR
Maybe learn a bit of what Garam spices are, before you take someone's word for it. Also (well documented here).
cheers Chewy
thanks chewy, but i think i will take my advice from a chef that as been working in BIR kitchens for 20 year.