Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Cory Ander on September 22, 2009, 04:03 PM
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This is my masala (aka 'spice mix" or "mix powder" or "curry powder") that I have been using for sometime now. It is based on the basic spices that I personally like in a curry. I use it in my curry base and in my main curries:
Ingredients:
- 4 tbsp tumeric powder
- 3 tbsp coriander powder (ground seeds is best)
- 3 tbsp sweet paprika powder
- 2 tbsp cumin powder (ground seeds is best)
- 1 tbsp garlic powder
- 1 tbsp dried fenugreek leaves (crushed/rubbed using fingers)
- 0.5 tsp ginger powder
- 0.5 tsp cardamon powder
- 0.5 tsp fenugreek powder
Method:
Simply mix all of the ingredients and store in a dry, sterile, airtight container in a cool, dark place.
Please try it and let me know how you find it. Grinding fresh coriander seeds and cumin seeds (no need to roast them beforehand) makes a load of difference to the smell and taste.
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This is my masala (aka 'spice mix" or "mix powder" or "curry powder") that I have been using for sometime now. It is based on the basic spices that I personally like in a curry. I use it in my curry base and in my main curries:
Ingredients:
- 4 tbsp tumeric powder
- 3 tbsp coriander powder (ground seeds is best)
- 3 tbsp sweet paprika powder
- 2 tbsp cumin powder (ground seeds is best)
- 1 tbsp garlic powder
- 1 tbsp dried fenugreek leaves (crushed/rubbed using fingers)
- 0.5 tsp ginger powder
- 0.5 tsp cardamon powder
- 0.5 tsp fenugreek powder
Method:
Simply mix all of the ingredients and store in a dry, sterile, airtight container in a cool, dark place.
Please try it and let me know how you find it. Grinding fresh coriander seeds and cumin seeds (no need to roast them beforehand) makes a load of difference to the smell and taste.
This sounds nice and looks good, however, I would strongly disagree with you on one point, and that is the roasting of the Coriander and Cumin seeds prior to grinding them.
I started to grind some coriander seeds last Saturday, then thought, hang on, why not dry fry them first, which I did and the difference was amazing.
So, my recommendation is that you do dry fry them prior to grinding :)
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I would strongly disagree with you on one point, and that is the roasting of the Coriander and Cumin seeds prior to grinding them.
The thing is 976bar, why release all those volatile oils when you know (as far as this masala is concerned anyway) that you're thereafter going to store it for some while?
Chances are there would be no flavour left after a short while! Also, I find that grinding them effectively dry roasts them (i.e. heats them) to some extent anyway.
Nevertheless, each to their own. Roast them first if you feel so inclined. I've done both and found that roasting them first makes little difference and can be detrimental (considering the subsequent storage of the masala).
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I use quite a lot of Coriander and Cumin, I find that it doesn't go off if I dry roast it first, it just enhances the flavour.... :)
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And as I use quite a lot of Coriander and Cumin, I find that it doesn't go off if I dry roast it first, it just enhances the flavour.... :)
That's fine 976bar, as I said, roast them first if you feel so inclined ;)
Although I should add that BIRs would generally not even bother grinding (never mind roasting) whole spices (but their powdered spices would be pretty fresh, due to their high throughput, of course)
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I started to grind some coriander seeds last Saturday, then thought, hang on, why not dry fry them first, which I did and the difference was amazing.
Hang on! :o You said that you only started to do this last Saturday (i.e. 3 days ago!)! I've been doing it for over 20 years! ::)
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I started to grind some coriander seeds last Saturday, then thought, hang on, why not dry fry them first, which I did and the difference was amazing.
Hang on! :o You said that you only started to do this last Saturday (i.e. 3 days ago!)! I've been doing it for over 20 years! ::)
LOL, just having some fun with you Coryander thats all... :)
You are quite right, if your going to store these spices for some time then grinding them is probably just what you need. I have to admit that when I cold grinded them, the grinder got pretty hot :)
But if you're going to use them quite regularly, then small amounts roasted are nice too...
Annnnnnd........ just because we have only been on this web site for a short period of time, doesn't mean we also haven't been cooking for 20 years ourselves....
I don't think Coriander and Cumin was in GB when I first started out........
As my grandpappy used to say....... ;) lol
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CA,
appreciate u posting your spice mix. i've made out a yellow sticky already to go in my KD1 book.
have u tried normal paprika (i ask as i've not seen sweet, but i guess i've not looked out for it).
on the cardamon i guess i can just grind up from a complete whole husk (ie green pod as opposed to the black seeds within) . i know ground cardamom is available for ease but i have the husks to hand.
the fenugreek is certainly different. is there any background to it's inclusion.
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This is my masala (aka 'spice mix" or "mix powder" or "curry powder") that I have bee
Please try it and let me know how you find it.
Many thanks for posting this recipe - sharing it with us. If you're pleased with it, then it must be worth a try. But before anyone has even tried it (as written with no dog wetting up a lampost, to leave your mark, type changes) people are theorising about how it's somehow wrong! I must say I find this hard to understand.
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have u tried normal paprika (i ask as i've not seen sweet, but i guess i've not looked out for it)
I'm sure other paprika will do. But try to get some that's a vibrant red colour (some are very dull looking).
on the cardamon i guess i can just grind up from a complete whole husk (ie green pod as opposed to the black seeds within) . i know ground cardamom is available for ease but i have the husks to hand
You can grind the whole pods (suitably sieved to remove the husks, of course) but I suggest you're better off removing the seeds and just grinding those. I admit I tend to buy the ground powder for this.
the fenugreek is certainly different. is there any background to it's inclusion.
Only that I've been trying to replicate the savouriness of typical BIR curries and figure that fenugreek goes some way to helping do this.
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before anyone has even tried it....people are theorising about how it's somehow wrong! I must say I find this hard to understand.
Thanks for your comments George.
I personally don't have a problem with people making comments without having tried it first.
To question whether the whole spices should be roasted before grinding, for example, seems like a sensible question to me. I don't think you need to try it first to raise this question.
To be honest, there is so much to try on the forum that most people are unlikely to try much of it first! It's well nigh impossible! :P
I think many people can legitimately make comments, based on their knowledge and experience, without having to try everything (to the letter) first. Isn't that right Chris? ;)
However, I suppose that's quite different to someone roasting the whole spices and subsequently proclaiming the masala to be lacking in flavour and aroma within a week (or even the converse).....
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CA,
thanks for additional comments - they sit well with me.
i'm negotiating with the boss for base at the mo and will try the mix asap.
i won't be roasting the spices (for spice mix) as for me too it takes the dish further away from BIR.
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have u tried normal paprika (i ask as i've not seen sweet, but i guess i've not looked out for it)
I'm sure other paprika will do. But try to get some that's a vibrant red colour (some are very dull looking).
on the cardamon i guess i can just grind up from a complete whole husk (ie green pod as opposed to the black seeds within) . i know ground cardamom is available for ease but i have the husks to hand
You can grind the whole pods (suitably sieved to remove the husks, of course) but I suggest you're better off removing the seeds and just grinding those. I admit I tend to buy the ground powder for this.
the fenugreek is certainly different. is there any background to it's inclusion.
Only that I've been trying to replicate the savouriness of typical BIR curries and figure that fenugreek goes some way to helping do this.
TRS do a wonderful Paprika which is a very rich red vibrant colour and is available from most Asian stores.
I have to admit how sad i am, the other Sunday morning, I deseeded an entire bag of green Cardamoms and just grinded up the seeds inside. It took forever, but the end result was well worth it, I now have some wonderful green Cardamom powder.
Annnnnd no Cory, I did not roast them either!! ;)
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TRS do a wonderful Paprika which is a very rich red vibrant colour and is available from most Asian stores.
I now have some wonderful green Cardamom powder.
976bar,
appreciate the heads up. i will look out for the TRS paprika (my current is East End which is not the stuff i need - it's relatively dark). i rate TRS very much (the tandoori masala).
i will also treat myself to a small bag of the cardamom (i've seen it before on the shelf but never really given it much thought).
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I will certainly be giving this mix a try when my existing stock runs out.
One notable exception with this and some of the other mixes is no Rajah curry powder, have you ever tried including it? if so just wondered whether it made a difference or not.
M
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One notable exception with this and some of the other mixes is no Rajah curry powder, have you ever tried including it? if so just wondered whether it made a difference or not.
M
That's a good observation and question Matt! I have added it in the past (e.g. as in BE's spice mix) but I've puzzled over adding it.
I appreciate that many BIRs do it, probably for expedience (and probably for a balance of minor spices contained within the curry powder), since a little of it then goes into each dish. But I can't really see the benefits when it can be added separately, as required, to the main dish. It also seems to me to be a source of uncontrolled variability and unknowns. So I now choose not to add it accordingly.
You will see that I have independently added some minor spices that I prefer (which might otherwise be contained in a curry powder in other spice mixes)
You will see that I also add curry powder separately to my curry base - http://www.curry-recipes.co.uk/curry/index.php?topic=3772.msg34262#msg34262 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.msg34262#msg34262)
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the fenugreek is certainly different. is there any background to it's inclusion.
Only that I've been trying to replicate the savouriness of typical BIR curries and figure that fenugreek goes some way to helping do this.
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I intend to give the fenugreek a try in the spice mix, I already include ground fenugreek leaf in most of my dishes; I love the flavour and will certainly try adding some of the ground seeds to the spice mix.
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So thanks for the post CA!
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CA,
given adraindavidb's post - please confirm that the fenugreek powder is from seed which i think (long time since it i tried any) is along the lines of fennel ie a bit aniseedy.
just want to be sure i get the right thing.
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Hi Jerry,
Yes, the fenugreek powder is from the seeds which are like little creamy yellow nuggets (see top left of pic - top right is dried and below is powdered):
(http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=2432.0;attach=1319)
And see here: http://www.curry-recipes.co.uk/curry/index.php?topic=2432.msg21101#msg21101 (http://www.curry-recipes.co.uk/curry/index.php?topic=2432.msg21101#msg21101)
They look and smell nothing like aniseed or fennel
I buy the powder but you can grind your own seeds.
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CA,
much appreciate the photo.
i've clearly not tried fenugreek seed before (must have been fennel or something like).
i will get some (probably powder as a starter given the small amounts needed and the practicalities of grinding small quantities).
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have got the spice mix made.
pic clockwise: TRS paprika, ground spices, ginger, fenugreek.
i made the ground cardamom manually and won't be doing it again (very fiddly).
the fenugreek powder is something new to me (reminds me a tad of fresh peas).
the mix powder tastes along the lines of BE's (the closest i think to what i've used before).
i'd expected the methi powder, ginger, cardamom and garlic to come through in the taste - initial thought would be to up the relative qty a bit.
i very much liked the taste of the TRS paprika - thanks 976bar. i'd have been stuck otherwise as the store owner who i know quite well looked at me when i asked for something better than his East End paprika (sort of sweeter).
need to cook with it to get a proper feel for it.
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have got the spice mix made.
i'd expected the methi powder, ginger, cardamom and garlic to come through in the taste - initial thought would be to up the relative qty a bit.
i need to take this back on the methi front. i'm not a fan. the methi powder overpowered the spice mix for me.
i'm still sold on the garlic, ginger, cardamom. i intend to remake the mix and give it another go.
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i've posted results of using a revised mix here http://www.curry-recipes.co.uk/curry/index.php?topic=3772.msg34511#msg34511 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.msg34511#msg34511)
for those who don't like methi then i would recommend the mix with just the garlic, ginger and cardamom ie leave the leaf and powder methi out.
i'm also going to try adding these 3 off powders into my norm mix powders as i feel the inclusion takes the curry closer to BIR.
many thanks CA - i'm am well sold.
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Jerry,
I know its your personal taste, so I'm not knocking it, but for the life of me I can't understand why you would be so quick to drop methi leaves from your cooking.
To me, its one of the essential BIR ingredients, especially for things like Madras, Bhuna...
For the aroma if nothing else.
-- Josh
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Josh,
i too have difficulty believing it myself. what i do know is i've tried curry in Bradford for example several times and on each occasion found i did not like the taste one bit. i've also stopped going to rusholm as it's hit and miss there with some having this very same taste.
i can go anywhere in the midlands and have no problem. most of the north west is fine too.
at the time i had no idea what spoiled the curry for me. i know now it's methi.
it's one of those things u either like or not. i've tried several times to use it given everyones amazement on the site.
i don't doubt that it is an essential in many BIR. it's just that i can't eat from them. i have recently become more tolerant that if it's in small amount then i can live with it. i don't enjoy it being in the curry though.
all i can say is ea to their own.
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Jerry,
I know its your personal taste, so I'm not knocking it, but for the life of me I can't understand why you would be so quick to drop methi leaves from your cooking.
To me, its one of the essential BIR ingredients, especially for things like Madras, Bhuna...
For the aroma if nothing else.
-- Josh
Yes, I agree Josh, it's the reason I add fenugreek to my masala. This is obviously not a masala, for those who don't like fenugreek, accordingly.
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- 1 tbsp dried fenugreek leaves (crushed/rubbed using fingers)
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Hi CA
Just a small point: the tbs of fenugreek leaf, is it 'crushed/rubbed between fingers' before or after measuring-out.
This may seem a slightly inconsequential question, but crushing will decrease the surface area by quite a lot potentially: there could be quite a difference in quantity between 1 x tbs fenugreek leaf, subsequently crushed; and 1 x tbs of previousy crushed fenugreek leaf.
Your recipe is clearly written and would suggest theat the leaf is measured first and crushed after; just want to be certain!
Many thanks!
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the tbs of fenugreek leaf, is it 'crushed/rubbed between fingers' before or after measuring-out
Good point ADB,
I mean measure it first, then crush it by rubbing between my fingers. Actually, more precisely, I take a tablespoon, tip it into the palm of one hand and rub between my palms into the powder mixture.
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Hi CA,
Do you use the green or brown variety of cardomons for this mix?
Thanks,
Mistersauce.
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Hi Mistersauce I'm not CA but the recipe calls for powdered green cardamom seeds.
Paul.
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Hi CA,
Do you use the green or brown variety of cardomons for this mix?
Hi MS,
Yes, green cardamom pods/seeds (not brown). White cardamon pods/seeds will also do (these are similar to green but a little less fragrant).
Either buy the powder or grind your own from pods or seeds. Grinding whole pods is fine, but you might want to seive the resultant powder to remove any residual husks.
Also see here: http://www.curry-recipes.co.uk/curry/index.php?topic=2440.msg21151#msg21151 (http://www.curry-recipes.co.uk/curry/index.php?topic=2440.msg21151#msg21151)
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cory, have you tried grinding the fenugreek leaves to a powder and using that? would it alter the final mix?
Andy
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Yes, I have tried grinding it to a powder but, somehow (and please don't ask me why), it seems to lose some of it's flavour. So my preference is to simply rub it in the palm of my hand (the dried fenugreek, I mean ;))
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ok thanks bud
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Had my butcher mince a fillet of Lamb yesterday.
Followed the recipe, & filled a pastry cutter with the spiced mince.
I use this to make perfect beefburger shapes.
I then rubbed them with oil, & fried them on a griddle pan.
Testers.....Myself, My son, & his friend.
Verdict...Best Kebabs we have ever had.
Once again CA. Thanks for taking the time to post the recipe.
CArl...
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Had my butcher mince a fillet of Lamb yesterday.
Followed the recipe, & filled a pastry cutter with the spiced mince.
I use this to make perfect beefburger shapes.
I then rubbed them with oil, & fried them on a griddle pan.
Testers.....Myself, My son, & his friend.
Verdict...Best Kebabs we have ever had.
Once again CA. Thanks for taking the time to post the recipe.
CArl...
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Sorry to dig up an old thread but where it states "sweet paprika" could I just use the common one found in most Asian Food stores?
(http://www.vanillapodsuk.com/ekmps/shops/vanillapodsuk/images/p1010159.jpg)
If not could anyone advise me on where to find the sweet one.
Thanks
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The stuff in the photo will be fine. So long as the description does not contain "hot" or "smoked" you have the right paprika.
Cheers,
Paul
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Yeah, if I'm not mistaken, like Paul says, unless it is labelled up as smoked or hot, then I think that the standard stuff is sweet?
Ray :)
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Sorry to dig up an old thread but where it states "sweet paprika" could I just use the common one found in most Asian Food stores?
(http://www.vanillapodsuk.com/ekmps/shops/vanillapodsuk/images/p1010159.jpg)
Yep, that will do you just fine BMB.
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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
(http://img.photobucket.com/albums/v223/jamesfisher/P1020090.jpg)
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Hi James. Maybe CA didn't notice your question yet. FWIW I would say that a spice mix should be used as soon as possible as it will slowly lose its potency, not mature and gain flavour. That said you should be too worried about using it quickly as it'll keep in an airtight jar for months. But no sense in deliberately storing it hoping it will somehow gain flavour.
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I agree with Natterjak. Same goes for all individual spices, in my opinion. I generally grind coriander and cumin seeds when making my masala. And I generally make only enough to last a month or so (using tablespoon measures in my recipe).
Having said that, I know Pat Chapman says that his tandoori masala "matures" with age. I'm not quite sure why he says that (maybe he means that the flavours will homogenise/mellow in time)? I admit I store this for a lot longer (i.e. months) and it doesn't seem to lose much of it's "potency".
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Can I use Masala mix out of a packet as a replacement for the CA curry base? I am missing sweet paprika.
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I would suggest not. As your masala is a mix of many spices, replacing the sweet paprika in CA's recipe with your masala, will create a different flavoured blend of spicing. Sweet Paprika is your standard commonly found Paprika in your local supermarket.
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Can I use Masala mix out of a packet as a replacement for the CA curry base? I am missing sweet paprika.
Hi CH,
Yes, you can use it as a replacement IN (but not "for") the curry base. I state in my curry base recipe that:
"You can use an alternative spice mix (or any decent curry powder, or individual spices), if you prefer, but the result will undoubtedly be different"
It might be better, or it might be worse, as a consequence...
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Sorry to dig this one up just mixed a batch I need to add the fenugreek powder I will that in the morning as it is in my shed at the moment as I use it my bait making . I tasted the dry mix seems bitter is this right ?.
Hope to make my first base mix at weekend
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Hi Walleye,
You use fenugreek powder to make bait? Fish bait (for Carp?) is it? Spoilt little b*ggers, aint they! :P
Regarding your question, many powdered spices will taste bitter, in their raw state. The bitterness/rawness will (should) go when the spices are cooked.
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Hi Walleye,
You use fenugreek powder to make bait? Fish bait (for Carp?) is it? Spoilt little b*ggers, aint they! :P
Regarding your question, many powdered spices will taste bitter, in their raw state. The bitterness/rawness will (should) go when the spices are cooked.
fenugreek is used in quite of few flavourings including some of the so called maple syrups ;)
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Hi CA,
I noticed this thread is over 3 years old, therefore can I ask if you still use this spice mix, or has it been modified ? I've tried a few mixes from this forum but I quite like the look of this one :)
Cheers
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Hi GA,
Yes, I still (mostly) use this spice mix, unaltered from my original recipe.
Naturally, I have tried a few other recipes, in the meantime. Each adds it's own nuance, but I find I still like this one the best.