Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: PaulP on November 30, 2011, 05:31 PM
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When I got home from work I found the envelope posted yesterday by ifindforu. Thanks for that. ;D
Inside a heat-sealed small package was about 2 or 3 tablespoons of the fabled powder. Enough for a couple of curries or so but not enough to make a new base and a curry.
I've been looking at it and tasting it. It is quite yellow compared to my 8 spice mix from Abdul Mohed and it smells and tastes quite nice. I don't think I'll know for sure until I've cooked with it.
I need to see what the missus will say when she gets in as I've had curry the last 2 nights but I'm up for another one tonight unless she goes ape.
Later......
Paul
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Good luck paul
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PaulP, all eyes are on you now :-\. Do impress upon the misses the importance of the need to cook curry once more :P. You may be holding the secret that we all want, or so we are lead to believe ;D. Look forward to an update, real soon i hope 8)
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Do you use a fairly mild base as I would think that would make a difference and give you clashing flavours if not:)
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Hi Paul
I think in the interests of excuse making, you should ask ifindforu which curry recipe he suggests you use it in. This will take any ambiguity out of the equation e.g. you did not like the spice mix as it was the wrong recipe to use it in, etc!!!
If you had the time I would make the same curry with your current favourite spice mix.
interesting to find out how it goes.
good luck
Barry
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Sorry guys, it will have to wait until tomorrow now - I've been given orders :(
Cheers,
Paul
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Oops, in the curry dog house :'(
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Hi Paul
I've been following these ifindforu threads.
And I must say, your a very trusting chap indeed.
Just my thoughts, but most people on cR0 are complete stranger's
and to actually eat some random powder mix that somebody sends
you through the post seems a bit risky to me.
I also remember seeing warnings on some manufactured curry powders
"DO NOT TO EAT RAW"
But Hey, good luck if you cook with it.
cheers Chewy
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Hi Chewy,
Thanks for the concern. I did have visions of ifindforu grinding up his toenail clippings - you get the idea.
But I don't think he would do that to me or deliberately poison me.
I know you should only taste certain products when cooked but usually it is the stuff in jars, I think.
... then again if I never post again....call the police! ;)
Cheers,
Paul
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DRUM ROLL _ TRUMPETS - daaa da da daaaaa!!!!! the test is on! Explain to the wife there are a thousand people awaiting the result of the curry test!!!
best, Rich
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Hi Chewy,
Thanks for the concern. I did have visions of ifindforu grinding up his toenail clippings - you get the idea.
But I don't think he would do that to me or deliberately poison me.
I know you should only taste certain products when cooked but usually it is the stuff in jars, I think.
... then again if I never post again....call the police! ;)
Cheers,
Paul
wouldnt dream of doing that to a curry lover and not even if your not a curry lover but if you need a bit more to do the base tell me straight away and ill post to you by the way sealed to stop infultration lol
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Hi ifindforu,
I'm cooking a curry right now with your spice mix. Thanks for sending. I'll report back later if I haven't croaked! ;)
Cheers,
Paul
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Hi ifindforu,
I'm cooking a curry right now with your spice mix. Thanks for sending. I'll report back later if I haven't croaked! ;)
Cheers,
Paul
may i ask do you use goor in your base ?? fresh coliander/ coconut milk powder/ and ghee veg ghee.
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Wtf is goor? Lol
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Wtf is goor? Lol
That'll be Jaggery Goor,
Mick
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Well I need to go to bed after that curry and 4 cans of ale. It was a great curry and the spice mix did lift my curry cooking to a new level. I'll post more later.
Cheers,
Paul
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Now the nation and outposts around the world wait with bated breath. Could this truly be what we've been looking for?? I can see I'll be returning to this thread at least every hour until PaulP posts his report!!
al.
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A bit more info about what I cooked.
I made my standard favourite chicken curry:
Pre-cooked onions and green peppers fried in mixture of butter ghee and coconut oil. 500 ml of Abdul Mohed's base gravy (the only one I have at present), 4 cloves garlic finely chopped by hand, lesser amount of ginger, 1 tsp tom puree (diluted 3:1 with water), I usually use more but this base is quite tomatoey, a pinch of methi, half teaspoon kashmiri chilli powder, some salt, fresh chicken breasts, finely chopped coriander stalks and some leaves and 1 tablespoon of the mystery mixed powder.
All I can say is that the spice mix from ifindforu produced a superior curry to what I normally manage to cook. It is hard to describe but words like more refined come to mind. Less harsh and more fragrant than my normal curries, which I was already pretty pleased with. My wife totally agreed with this opinion.
It was certainly a lesson to me that there is still some mileage for improvement in the mix powder, I've tried loads of mix powder recipes and I imagined that any improvements for me would probably come from the base sauce recipes.
It would be great to hear a second opinion - I don't know whether anybody else (like CA or JerryM) has been sent the same spice mix. If it was for sale on ebay at a reasonable price I would certainly want to buy some!
Of course it would be nice to know the recipe but thanks anyway to ifindforu :)
Cheers,
Paul
** Edited to change typo gloves to cloves! **
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Sounds like that there could be some ground green cardamom in the mix somewhere ;)
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A bit more info about what I cooked.
I made my standard favourite chicken curry:
Pre-cooked onions and green peppers fried in mixture of butter ghee and coconut oil. 500 ml of Abdul Mohed's base gravy (the only one I have at present), 4 gloves garlic finely chopped by hand, lesser amount of ginger, 1 tsp tom puree (diluted 3:1 with water), I usually use more but this base is quite tomatoey, a pinch of methi, half teaspoon kashmiri chilli powder, some salt, fresh chicken breasts, finely chopped coriander stalks and some leaves and 1 tablespoon of the mystery mixed powder.
All I can say is that the spice mix from ifindforu produced a superior curry to what I normally manage to cook. It is hard to describe but words like more refined come to mind. Less harsh and more fragrant than my normal curries, which I was already pretty pleased with. My wife totally agreed with this opinion.
It was certainly a lesson to me that there is still some mileage for improvement in the mix powder, I've tried loads of mix powder recipes and I imagined that any improvements for me would probably come from the base sauce recipes.
It would be great to hear a second opinion - I don't know whether anybody else (like CA or JerryM) has been sent the same spice mix. If it was for sale on ebay at a reasonable price I would certainly want to buy some!
Of course it would be nice to know the recipe but thanks anyway to ifindforu :)
Cheers,
Paul
thank you for yout honest opinion , the only way the spice mix can be changed is like this,my bengali friend said some chefls use 1 spoonfu of ??? while some use 2 or maybe 3 this is why you get different curry in different bir
but they all use the same method.Iwill post later for what i think is the closest gravy recipie for a bir base.where i work HE WILL NOT tell me so i have to be a keen wathcher on the gravy making.But the base that i make ive got to say,is as close as anyone can get to the bir taste I never buy indian food as i now cook it myself,and im quite happy with it I am looking nowherelse for improvment as i feel have reached my goal unly personal making the gravy more tasty can make the curry more tasty as everything more tast,more money once you got a good gravy one must be satisfied with it.As for selling on ebay,we find it hard work but will put a few on there for trial.As i previosly said good curry powder costs money and eastern star is what is used where i work and he says its the best hes used natco/trs/east end but nothing compares to the eastern star powder which even the chinese use.
tHE TIN IS ?29.50 SO I DONT KNOW WHERE SOMONE CALCULATES THE MAKING OF ?180 FROM. ?4 FOR A POUND IN WIEGHT BRINGS A RETURN OF ?80/Ebay chrges traveling to get tins so hope you think my price is fair plus adding the toe nals lol
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Sounds like that there could be some ground green cardamom in the mix somewhere ;)
dont waste you money on cadamons youl be dissapointed
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A bit more info about what I cooked.
I made my standard favourite chicken curry:
Pre-cooked onions and green peppers fried in mixture of butter ghee and coconut oil. 500 ml of Abdul Mohed's base gravy (the only one I have at present), 4 gloves garlic finely chopped by hand, lesser amount of ginger, 1 tsp tom puree (diluted 3:1 with water), I usually use more but this base is quite tomatoey, a pinch of methi, half teaspoon kashmiri chilli powder, some salt, fresh chicken breasts, finely chopped coriander stalks and some leaves and 1 tablespoon of the mystery mixed powder.
All I can say is that the spice mix from ifindforu produced a superior curry to what I normally manage to cook. It is hard to describe but words like more refined come to mind. Less harsh and more fragrant than my normal curries, which I was already pretty pleased with. My wife totally agreed with this opinion.
It was certainly a lesson to me that there is still some mileage for improvement in the mix powder, I've tried loads of mix powder recipes and I imagined that any improvements for me would probably come from the base sauce recipes.
It would be great to hear a second opinion - I don't know whether anybody else (like CA or JerryM) has been sent the same spice mix. If it was for sale on ebay at a reasonable price I would certainly want to buy some!
Of course it would be nice to know the recipe but thanks anyway to ifindforu :)
Cheers,
Paul
yes Jerry M has had some CA lives in oz so cant send there sorry
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I'm pleased that this curry powder improves the curry so much, but it's definitely not used round where I live.
I think Eastern Star is a North East phenomanon
I am curious though
I go in all the major Nottingham Asian supermarkets
Common catering sized curry powders are East End, KTC & Rajah
There is also bassar curry powder too, but that is very different
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Common catering sized curry powders are East End, KTC & Rajah
My local Asian supermarket has all those brands as well but also has a brand called "Heera" and has many different spices and a Madras curry powder by them. Has anybody come across them before?
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I've heard a couple of times that the curry powder you get in large catering size tubs is different (better?) from the curry powder sold in smaller bags and jars, even when from the same manufacturer.
I don't know if this is true or not. It looks like Eastern Star only do a 10kg tub!
Cheers,
Paul
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I've heard a couple of times that the curry powder you get in large catering size tubs is different (better?) from the curry powder sold in smaller bags and jars, even when from the same manufacturer.
I don't know if this is true or not. It looks like Eastern Star only do a 10kg tub!
Cheers,
Paul
yes ive never been able to buy less than 10 kilo watch to see how popular it is [url=http://www.youtube.com/watch?v=c7UonfdYvMc#]curry paste part 2.mp4] (http://[/url) curry paste part 2.mp4 (http://www.youtube.com/watch?v=c7UonfdYvMc#)
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PaulP,
i've got a sample - looks very impressive. going to have to make base to try it. very pleased with your result - the colour is lighter than the mouchak that i use and i feel more "a tad" like what i can see in my local TA (we are talking very close though).
ps it may be worth having a look through a few of the sites bases that don't use mix powder - only personal preference but i find base without mix is best never use it myself.
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Ifindforu,
just to clarify the packet is mix powder not curry powder. getting confused - i presume Eastern Star is the curry powder that is used to make your mix powder.
i too have never seen Eastern Star brand anywhere but of course have never specifically looked for it. i'm on good terms with the owner of my local asian store and will ask him if he knows of it.
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Hi Jerry,
In case ifindforu doesn't return soon I can confirm that what he sent you is mix powder that uses eastern star curry powder. I've got some eastern star curry powder and it is a different colour from the mix powder.
Good luck and I'm keen to see your results :)
Paul
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Paul,
many thanks for clarification - makes sense.
i feel i have understanding of all the pieces of the jigsaw and have been looking solely at recipe refinement for improvement. i've never investigated mix powder in detail although i've tried quite a few posted recipes. it's possible that i've overlooked it's importance in terms of refinement. the mouchak produces a very good result and the closest i've come across. very much looking forward to making base next w/e to try out the "gold" mix. it looks the busines to me.
am sure we're very grateful to ifindforu in taking the time to challenge us on areas that we may have missed.
for info i'm quite a fan of infindforu's base (probably in my top 5) and for sure love his tikka being the only version i now make.
best wishes,
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Ifindforu,
just to clarify the packet is mix powder not curry powder. getting confused - i presume Eastern Star is the curry powder that is used to make your mix powder.
i too have never seen Eastern Star brand anywhere but of course have never specifically looked for it. i'm on good terms with the owner of my local asian store and will ask him if he knows of it.
yes mixed using eastern star Jerry
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It sounds to me the Spice mix contains Curry Powder which is the Eastern Star brand .
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Paul,
many thanks for clarification - makes sense.
i feel i have understanding of all the pieces of the jigsaw and have been looking solely at recipe refinement for improvement. i've never investigated mix powder in detail although i've tried quite a few posted recipes. it's possible that i've overlooked it's importance in terms of refinement. the mouchak produces a very good result and the closest i've come across. very much looking forward to making base next w/e to try out the "gold" mix. it looks the busines to me.
am sure we're very grateful to ifindforu in taking the time to challenge us on areas that we may have missed.
for info i'm quite a fan of infindforu's base (probably in my top 5) and for sure love his tikka being the only version i now make.
best wishes,
I always thought Ifindforyou did actually have some sort of insider knowledge of a BIR kitchen,indeed I thought his base sauce was very good and produced some good results.It's just his posts were so vague and infrequent that it frustrated me(and others too).If his mix powder is that good that all credit to him,hopefully more info on his updated base sauce will be posted soon.
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I received my half-pound pack of this spice mix this week and made my third curry with it last night. I think this is the best spice mix I've ever made BIR curries with and I've tried about 7 or 8 in the last 2 years.
My curries taste more fragrant and sweeter using this mix. I'm looking forward to trying it with another base as I'm using up the last of my Abdul Mohed's base first. I think this would taste even better with a different base such as the latest one from ifindforu or the chewytikka base. I'll report back when I've done that.
Has nobody else tried this, JerryM, anyone? I'd love to hear a second opinion.
Cheers,
Paul
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So are you saying to replace a spice mix curry powder, such as rajah madras, with eastern star curry powder? or is there a new spice mix recipe to go with the eastern star powder?
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Hi P&J,
The spice mix is based on that made in the TA where ifindforu works.
It uses Eastern Star curry powder as a component but I don't know what else is in it.
Probably the usual suspects like turmeric, coriander powder and cumin powder.
I would say (due to colour) there is no paprika and due to smell there is no garlic powder and probably no garam masala. From tasting there is no chili powder in any great amount. Other than that I've no idea!
Cheers,
Paul
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So are you saying to replace a spice mix curry powder, such as rajah madras, with eastern star curry powder? or is there a new spice mix recipe to go with the eastern star powder?
There is no need to change the curry rajah,east end,TRS, but eastern star has great fragrance and is the most
expensive powder,that why we use it but its each individuals choice
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i asked at my local store for eastern star curry powder - as expected not stocked. owner is going to check at his wholesaler next week in Manchester.
he did have "boxed" eastern brand like MDH boxes - it's not the same as what we are looking for.
ps i have base on the way and aim to cook early next week.
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The way it reads then is to use your usual mix powder AND add East end to it?
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i've opened the packet of ifindforu's mix powder - have done side by side tasting against my mouchak (well parker21's).
the difference is stark. the mouchak is the best blend i've found for my taste buds. the infindforu mix is not far different in terms of what's in it ie both are very close in proportions and ingredients.
the stark difference though is in the taste - the infindforu has a real smoothness the mouchak tastes rough in comparison - you would easily pick out the infindforu as your fav in a blind tasting.
from my general cooking experience this should make a significant difference in the taste. whether it does in curry i'll know after cooking tonight.
could not decide what to make as the best comparison side by side - finally decided on kashmiri as this the curry we know best. so 1 off using ifindforu and 1 off using mouchak.
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looking forward to hearing about the results JerryM, i'm not yet decided on how crucial mix powders are yet..I remember you were one of the first to try the Panpot stuff, which had no mix powder at all...how did you rate these?
Regards
ELW
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i've opened the packet of ifindforu's mix powder - have done side by side tasting against my mouchak (well parker21's).
the stark difference though is in the taste - the infindforu has a real smoothness the mouchak tastes rough
from my general cooking experience this should make a significant difference in the taste. whether it does in curry i'll know after cooking tonight.
Look forward to the results of this later JerryM ;D. I noticed you haven't answered my question posted in Panpot's Ashoka South Indian garlic sauce thread or maybe you just missed it :-\
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i've opened the packet of ifindforu's mix powder - have done side by side tasting against my mouchak (well parker21's).
the difference is stark. the mouchak is the best blend i've found for my taste buds. the infindforu mix is not far different in terms of what's in it ie both are very close in proportions and ingredients.
the stark difference though is in the taste - the infindforu has a real smoothness the mouchak tastes rough in comparison - you would easily pick out the infindforu as your fav in a blind tasting.
from my general cooking experience this should make a significant difference in the taste. whether it does in curry i'll know after cooking tonight.
could not decide what to make as the best comparison side by side - finally decided on kashmiri as this the curry we know best. so 1 off using ifindforu and 1 off using mouchak.
Hi Jerry,
So the ifindforu spice mix has similar proportions and ingredients to the mouchak spice mix?
I didn't think ifindforu was telling us the proportions or have you let a cat out of a bag?
Totally agree on how rough my existing spice mix tasted compared to the ifindforu one, and that went through to the finished dishes. I'm just needing to test it with a more suitable base recipe.
Cheers,
Paul
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Hi Jerry,
You mentioned the below in your review of the mix powder, has IFFU listed what is in the mix and the proportions so that you can compare?
... the infindforu mix is not far different in terms of what's in it ie both are very close in proportions and
ingredients. ...
I'm in Australia and can't import the mix powder due to customs regulations and didn't think would be able to reproduce due to the ingred list not being posted, perhaps I missed that?
Regards,
Mark
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ELW,
i rate the ashoka information very much. the base is good but not quite up there with the very best. i've not done justice to the ashoka recipes though and have it on my mind to try more of them out. the ashoka taste is not BIR as i know it but it's just as enjoyable. i make the karahi bhuna a lot and the rogan josh for an impressive dish. i also keep the pathia recipe for a now and then change from my norm fav dishes.
curryhell,
i can miss posts these days. i did get to yours.
PaulP/Mark Massala,
i have no additional knowledge on the make up of the powder from ifindforu. the observation was purely on tasting side by side the mouchak and ifindforu. i can't see the roughness being in the coriander, cumin or turmeric in the mouchak. the garam proportion is very small and on tasting the East End that i keep no roughness jumps out. i can't really detect any roughness in the chilli powder. that only leaves the curry powder. i use the rajah hot madras which tastes pretty good but could well have the roughness. there are 6 off units of curry powder in the mouchak so it has quite a large effect.
the only way forward i see is to get some Eastern Star curry powder from ifindforu and then make a batch of mouchak with it.
this roughness taste is quite staggering - if i'd not experienced it i just would not believe it.
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i cooked 2 off identical kashmiri last night except for the mix powder.
i feel i cooked them pretty much the same.
there was a clear winner - no need to think about or a 2nd taste - the difference was very apparent. the one dish seemed to have the spice taste sort of top sliced the - peaks taken off. the other had those peaks in placed and gave a real clarity to the flavour.
i must admit i'm quite surprised at the effect as i only use 0.5 tsp mix powder per portion.
i think the winner was the infindforu but i'm not 100% sure as i think i picked the wrong tub of pre measured mix powder during the heat of cooking. consequently i need to cook again to make sure.
one thing worth pointing out is that this is not a fix all solution. it's just another part of the jigsaw. the only thing being that if the winner is the ifindforu mix then it clearly punches much higher than you would expect.
so far well pleased.
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FDA Guidance for Industry: A Food Labeling Guide
How are spices, natural flavours or artificial flavours declared in
ingredient lists?
Answer: These may be declared in ingredient lists by using either
specific common or usual names or by using the declarations ?spices,?
?flavour? or ?natural flavour,? or ?artificial flavour.?
e.g.
?INGREDIENTS: Apple Slices, Water, Cane Syrup, Corn Syrup,
Modified Corn Starch, Spices, Salt, Natural Flavour and
Artificial Flavour?
However, products that are spices or spice blends, flavours or
colours must list each ingredient by name. FD&C?Act 403(i)(2).
21 CFR 101.22(h)(1)
Does this mean Terry has to list all his ingredients? ;D :P
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FDA Guidance for Industry: A Food Labeling Guide
How are spices, natural flavours or artificial flavours declared in
ingredient lists?
Answer: These may be declared in ingredient lists by using either
specific common or usual names or by using the declarations ?spices,?
?flavour? or ?natural flavour,? or ?artificial flavour.?
e.g.
?INGREDIENTS: Apple Slices, Water, Cane Syrup, Corn Syrup,
Modified Corn Starch, Spices, Salt, Natural Flavour and
Artificial Flavour?
However, products that are spices or spice blends, flavours or
colours must list each ingredient by name. FD&C?Act 403(i)(2).
21 CFR 101.22(h)(1)
Does this mean Terry has to list all his ingredients? ;D :P
So we won't squeal on you Terry providing you tell us what went in the mix powder and the quantities ;D ;D
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Hi Jerry,
Assuming you prefered the ifindforu mix I agree with everything you said. It's a real lesson to me on how important the curry powder element of your mix powder is and it can make or break it. I suppose it makes sense as the other ingredients of a mix powder are fairly stock and predictable.
Maybe to get the best curry powder you have to enter the wholesale market. Eastern Star isn't available below 10kg and about 30 quid and I've heard (can't remember where) that other makes like Rajah use different curry powders for their commercial curry powders.
Good lesson to learn, my Rajah mild madras curry powder is about a year old but all my stock spices are fresh - I should beat myself with a stick. ;)
Cheers,
Paul
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FDA Guidance for Industry: A Food Labeling Guide
How are spices, natural flavours or artificial flavours declared in
ingredient lists?
Answer: These may be declared in ingredient lists by using either
specific common or usual names or by using the declarations ?spices,?
?flavour? or ?natural flavour,? or ?artificial flavour.?
e.g.
?INGREDIENTS: Apple Slices, Water, Cane Syrup, Corn Syrup,
Modified Corn Starch, Spices, Salt, Natural Flavour and
Artificial Flavour?
However, products that are spices or spice blends, flavours or
colours must list each ingredient by name. FD&C?Act 403(i)(2).
21 CFR 101.22(h)(1)
Does this mean Terry has to list all his ingredients? ;D :P
So we won't squeal on you Terry providing you tell us what went in the mix powder and the quantities ;D ;D
curry powder,jeera,coriander,paprika,chilli powder,gara masala no artificial powder
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there was a clear winner - no need to think about or a 2nd taste - the difference was very apparent.
i think the winner was the infindforu but i'm not 100% sure as i think i picked the wrong tub of pre measured mix
I'm sorry Jerry but your conclusion is as clear as mud. I think you should have re-run the test without making any mistakes, before publishing the result.
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there was a clear winner - no need to think about or a 2nd taste - the difference was very apparent.
i think the winner was the infindforu but i'm not 100% sure as i think i picked the wrong tub of pre measured mix
I'm sorry Jerry but your conclusion is as clear as mud. I think you should have re-run the test without making any mistakes, before publishing the result.
leave jerry alone we all make mitakes me also.Jerry if you want some more mix let me know money no problem
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Hi Terry,
Sorry for the delay but I found out I can't import unless it is commercially packaged even for amounts of 1kg or less which leaves me high and dry here in Australia unfortunately.
Interesting that there is no turmeric in it, most of the mix powders seem to have loads of it in it. At the restaurant here where I work, not that we use mixed powder, but in our masalas that go into the gravies, very little turmeric is actually used.
Regards,
Mark
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leave jerry alone we all make mitakes me also.
Your post says it all, in a way.
Four fifths of a potato vs four or five potatoes, base sauce forgotten, etc, etc
Mitake vs mistake
Who cares? All this is only for fun, Forget the science, reasonable accuracy, a methodical approach or any sense of an intelligent approach?
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Hi Terry,
Sorry for the delay but I found out I can't import unless it is commercially packaged even for amounts of 1kg or less which leaves me high and dry here in Australia unfortunately.
Interesting that there is no turmeric in it, most of the mix powders seem to have loads of it in it. At the restaurant here where I work, not that we use mixed powder, but in our masalas that go into the gravies, very little turmeric is actually used.
Regards,
Mark
the eastern star curry powder has more than enough turmaric
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leave jerry alone we all make mitakes me also.
Your post says it all, in a way.
Four fifths of a potato vs four or five potatoes, base sauce forgotten, etc, etc
Mitake vs mistake
Who cares? All this is only for fun, Forget the science, reasonable accuracy, a methodical approach or any sense of an intelligent approach?
glad you see the funny side of things a good sense of humour GEORGE
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i have no additional knowledge on the make up of the powder from ifindforu. the observation was purely on tasting side by side the mouchak and ifindforu. i can't see the roughness being in the coriander, cumin or turmeric in the mouchak. the garam proportion is very small and on tasting the East End that i keep no roughness jumps out. i can't really detect any roughness in the chilli powder. that only leaves the curry powder. i use the rajah hot madras which tastes pretty good but could well have the roughness. there are 6 off units of curry powder in the mouchak so it has quite a large effect.
the only way forward i see is to get some Eastern Star curry powder from ifindforu and then make a batch of mouchak with it.
this roughness taste is quite staggering - if i'd not experienced it i just would not believe it.
Hi Jerry
Does the mouchak spice mix state the use of rajah hot madras curry powder?
Only asking as I thought most spice mixes call for a standard/mild curry powder?
Would that make a difference in the 'roughness', ie is the Eastern Star a standard/mild curry powder?
Martin
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Martinvic,
you're right - the mouchak does not specify hot curry powder. i just use the hot out of habit. i did try the normal version a while back and felt the hot was a tad better.
i really don't know what causes the roughness - i'd like to find out though. it's only an assumption that the roughness is causing the difference. to be sure i need to order some Eastern Star from ifindforu's web site and use it to make mouchak.
George,
your quite right - i'm kicking myself too. i put the ingredients out mouchak LHS, ifindforu RHS. for my cooking they have a bit of a journey until they end up back in the kitchen. what i think happened is i picked up the RHS spice for the 1st dish - it naturally being closest to the pan. i expected the RHS dish to taste the best but it was the LHS dish - hence my caution on the result.
i'm cooking admins jalfrezi tonight which uses 1 tsp of mix and no puree - i expect this should give a better picture than the kashmiri. i'll be keeping ifindforu's spice packet by the mix container throughout - no more opps for sure.
have attached the kashmiri pic for info. i think (pretty sure) LHS is ifindforu and a very clear winner.
(http://www.curry-recipes.co.uk/imagehost/pics/dee7100332754a86e6575fb3324fd10c.jpg) (http://www.curry-recipes.co.uk/imagehost/#dee7100332754a86e6575fb3324fd10c.jpg)
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curry powder,jeera,coriander,paprika,chilli powder,gara masala no artificial powder
ifindforu,
it's quite a surprise that list. i very much agree the Eastern Star must contain quite a lot of turmeric. on the wet finger taste and on the colour i would could not picked out any paprika - i'm not disputing what you say and happy to include - the amount must be small c/w the rest.
going forward - i am i right that i could purchase the Eastern Star from yourself and get an equivalent result from an "Eastern Star" version of the mouchak obviously adjusting for the turmeric and adding in paprika (2 coriander, 1 cumin, chilli, 4 turmeric, 6 curry powder, 0.5 garam).
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OK Jerry, it's all about personal tastes in the end anyway.
I personally work on the proviso that the mix powder should be, for want of a better term, 'neutral'.
Hence fine to use in all dishes across the board, then the various individual spices are added to create each dish.
Just a personal view of why I would never use a hot madras curry powder in a general spice mix.
By the way I like the look of those Kashmiri curries, what recipe do you use?
Martin
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martinvic,
very much agree on the neutral. for info the rajah "hot madras" curry powder is not hot compared to the "mild" curry powder - it just has a differnet taste. given what you say i will pick up a mild packet and revisit both as a side by side.
the kashmiri is 976bar's link http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0)
i'll add my current recipe in case it's out of date.
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the mouchak and ifindforu mix powder comaprison using admins jalfrezi was not straightforward.
amazing how learning comes when it's not expected. i now realise that the veg ingredients in jalfrezi have a major effect on the taste.
there was a difference between the 2 dishes but not as dramatic as in the kashmiri. there was a split in the vote with my wife tending towards the mouchak and myself tending towards the ifindforu. the pre fried onion, pepper and green chilli seemed to have a major bearing on the taste and sort of evened the dishes out. i think i added a touch more lemon dressing to the mouchak dish and led to my wife's preference.
it was only by tasting the sauce on it's own that the real difference could be detected.
i intend to make parker21's CTM next to hopefully give a more accurate picture (uses a sauce) of the various dish categories. if i have enough base then a madras or vindaloo to complete the picture.
the decision for me is already made - it's a no brainer - i intend to buy Eastern Star curry powder from ifindforu and incorporate into the mouchak mix.
LHS mouchak RHS ifindforu using Admin's Jalfrezi
(http://www.curry-recipes.co.uk/imagehost/pics/f7a7c313511c1b0b4e55a879636bb513.jpg) (http://www.curry-recipes.co.uk/imagehost/#f7a7c313511c1b0b4e55a879636bb513.jpg)
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it was only by tasting the sauce on it's own that the real difference could be detected.
Can you begin to describe the differences JerryM?
i intend to make parker21's CTM next to hopefully give a more accurate picture (uses a sauce) of the various dish categories. if i have enough base then a madras or vindaloo to complete the picture.
Now that's a strange choice of dish to use the testing of a mix spice IMHO ??? I would have thought that more reliable conclusions could be drawn by either cooking a madras or vindaloo since the main flavour in CTM comes from all the sweeter ingredients rather than the mix powder and technique.
In appearance there seems to be no difference between the look of the dishes. Am i correct in saying that?
If so, i would suggest that you blind taste next time having the mrs label up each dish and giving them a shuffle ;D You wouldn't want to do the test with any preconceived ideas now, would you? ;D
[/quote]
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Hi CH,
Hopefully by Sunday I will have knocked up a base using this mix powder as an ingredient. It will either be the ifindforu or chewytikka (I've made this before). Once I've done that I'll get a better idea of how the flavours will have changed and will report back.
So far I've been making curries with the remains of my Abdul Mohed's base with this mix powder. Last night I made a madras like chewytikka's recent video but I cocked up a bit on the chilli powder and put a bit too much in. In this case with about 4 tsp of chilli and 1 tsp of mixed powder you can't taste the mixed powder much.
Best results to date for this mix powder was a medium chicken curry with 1 tbs of mixed powder and 1 tsp chilli powder. In that curry the improved mixed powder was instantly noticeable and tasted great.
Cheers,
Paul
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Hi CH,
Hopefully by Sunday I will have knocked up a base using this mix powder as an ingredient. It will either be the ifindforu or chewytikka (I've made this before). Once I've done that I'll get a better idea of how the flavours will have changed and will report back.
So far I've been making curries with the remains of my Abdul Mohed's base with this mix powder. Last night I made a madras like chewytikka's recent video but I cocked up a bit on the chilli powder and put a bit too much in. In this case with about 4 tsp of chilli and 1 tsp of mixed powder you can't taste the mixed powder much.
Best results to date for this mix powder was a medium chicken curry with 1 tbs of mixed powder and 1 tsp chilli powder. In that curry the improved mixed powder was instantly noticeable and tasted great.
Cheers,
Paul
Hi Paul.
I would be tempted to use CT's gravy. To use ifindforu's would introduce a new variable into the test and make the results less conclusive.
I agree that a madras or medium curry would be a good candidate to cook, nice basic curries with no frills or additions. I believe using either of these would show the merits of one mix powder vs another. I certainly would not use CTM because the additional ingredients dramatically influence the flavour of the dish and will mask the properties of the mix powder. However, for a base test, then this curry would be an excellent choice.
Even with my preference for a hot to very hot curry all the time, i'm not sure i would be able to make an accurate assessment of two mix powders with such heat and influence of the chilli powder. Have had no time to get in the kitchen for the last week but i hope to rectify that shortly and do a few experiments of my own. I await your results with anticipation :D :D
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JerryM, could you try some of your new spice mix with just base gravy and compare with your usual spice mix in a side by side this would cancel out any other flavours from ingredients and give a true taste test.
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How can I obtain some of this mix powder to try it? Is it listed in eBay somewhere?
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How can I obtain some of this mix powder to try it? Is it listed in eBay somewhere?
Hi Natterjack,
There doesn't seem to be any listed on ebay at present. Maybe ifindforu will advise?
Cheers,
Paul
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How can I obtain some of this mix powder to try it? Is it listed in eBay somewhere?
Hi Natterjack,
There doesn't seem to be any listed on ebay at present. Maybe ifindforu will advise?
Cheers,
Paul
will be avilable next week
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After some investigative googling i eventually found this (http://www.curry-recipes.co.uk/imagehost/pics/adcc6ae408b0181bb006b2f2bcd1bb5f.jpg)
i was searching for some info on eastern star and found the company website British Pepper and Spice.
http://www.britishpepper.co.uk/products_foodservices.php (http://www.britishpepper.co.uk/products_foodservices.php)
http://www.britishpepper.co.uk/products_retail.php (http://www.britishpepper.co.uk/products_retail.php)
Theres a few interesting products amonst some of their ranges and what intrigues me is the fact that theyre ALL based and made in the same factory ;)
Surely this small tub of millstone curry powder is going to be the same as the 10kg eastern star. :D
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Some enterprising individual was knocking out Eastern Star Curry Powder on ebay in 8oz quantities for ?4.50 including postage. No idea how that compares with the 10Kg tin! -
http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120826209497?pt=UK_Home_Garden_Food_SM&hash=item1c21cda4d9#ht_500wt_1413 (http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120826209497?pt=UK_Home_Garden_Food_SM&hash=item1c21cda4d9#ht_500wt_1413)
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Good find DP ;)
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isn't that the same person? saw this link before i think
ELW
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Hi Spicey,
Your link was the last batch that ifindforu sold. To buy a 10kg tub of this curry powder is about 25 to 30 quid excluding postage.
Cheers,
Paul
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Surely this small tub of millstone curry powder is going to be the same as the 10kg eastern star. :D
If you said: "It's a bit of a long shot, but perhaps this curry powder has similarities to Eastern Star" I might be more inclined to agree. Why not buy a pot and compare it with a sample of Eastern Star off eBay? You might just get lucky, but I'd be surprised if it's the same.
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Your link was the last batch that ifindforu sold. To buy a 10kg tub of this curry powder is about 25 to 30 quid excluding postage.
Aha! I didn't realise that was ifindforu's ebay ID. Seems a good way of dispensing with excess curry powder, given you can only buy the stuff in 10kg cans.
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@ george, "surely" was meant in jest, i just forgot to add the ? and :P
its a good possibility though as both products dont specify anything other than curry powder. worth a punt if i ever see it anywhere :) or even an email to the company ;)
on the subject of small wonders, here are 2 empty pots which ive saved for over 20 years for the ingredients and recipes on the back. at the time they made the best curry i had ever cooked.
(http://www.curry-recipes.co.uk/imagehost/pics/de30f9f1d2e71bcbbf46f8ed46ae8bb8.jpg)
Chicken Masala ingredients: coriander seeds, cumin seeds, mustard, turmeric, red pepper, salt, bay leaves, garlic, onions, ginger, fenugreek, citric acid, cloves, cinnamon, wheat flour, veg oil.
Meat Masala ingredients: coriander, cumin, fenugreek, mustard, bay leaves, chillies, salt, cloves, ginger, cinnamon, garlic, onion, flour, edible oil.
Cheers, Frank. ;)
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here are 2 empty pots which ive saved for over 20 years for the ingredients and recipes on the back. at the time they made the best curry i had ever cooked.
These food manufacturers must have a good idea how to blend a cracking good mix of 'curry powder', whatever name it's sold under. I can never understand why it seems to be the done thing for BIRs to change the balance by adding in more of the spices already present in what the manufacturers must consider a very good balance. I'm thinking, in particular, of coriander and cumin. It's interesting there's no turmeric mentioned on the list for the second pot.
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Theres turmeric in the first one george
barry
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curryhell,
yes the dishes do look very similar in colour. the mix powders are very similar in most respects. it's just the peaks seem off on the normal curry powder.
i'm going to order some of the Eastern Star curry powder from ifindforu and this will tell me more.
the dishes i made were based on what we make often. there is only me who goes for madras and vindaloo and i'm very happy with both dishes already. i don't think there would be any significant benefit from using the ifindforu. the best i can describe is the difference from a good BIR and a top notch restaurant. clearly the mix powder on it's own does not account for the whole gap but the ifindforu is a very good step in the right direction. it also depends on your own personal ambition - what your end point is. for sure many members would be happy continuing to use rajah and the like which are very good. i now know they are not the very best.
emin-j,
a real good idea of just making a plain curry ie base and mix. i've now run out of base so it will need to be down to others (see below)
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i made 2 off chicken tikka masala (without the tikka) on Saturday night.
the result was essentially the same. the mouchak produces a very good result. something in the infindforu (i think the curry powder) lifts the dish another notch.
the family were gutted that i did not make ifindforu tikka and i relented to doing it all again on sunday night. i also cooked a butter chicken (although i had no side by side -very nice).
the big surprise which i suppose i already knew is that for CTM to work it needs the extra flavour from the cooking of the tikka.
after 11 off curries i'm now out of base and the local restaurant offer is too good to miss - happily hanging up the pan till the new year.
had a fantastic week - many thanks to infindforu for giving this opportunity to learn a little more on our journey.
the simple conclusion is "it's a no brainer" for me - now got to find the link to Cambrian mobile foods
Parker21 CTM
(http://www.curry-recipes.co.uk/imagehost/pics/b18385f87991337a798a94fa59754863.jpg) (http://www.curry-recipes.co.uk/imagehost/#b18385f87991337a798a94fa59754863.jpg)
LHS mouchak RHS infindforu (nb LH slighly darker down to being cooked 1st)
(http://www.curry-recipes.co.uk/imagehost/pics/fa810c92a80093e8e72059651631f6a5.jpg) (http://www.curry-recipes.co.uk/imagehost/#fa810c92a80093e8e72059651631f6a5.jpg)
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i've added ebay member ID "suzypicknmix" as one of my favorite sellers.
out of stock by the looks of it for the moment.
http://myworld.ebay.co.uk/suzypicknmix/ (http://myworld.ebay.co.uk/suzypicknmix/)
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There are 3 now listed:
http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120831598324?pt=UK_Home_Garden_Food_SM&hash=item1c221fdef4 (http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120831598324?pt=UK_Home_Garden_Food_SM&hash=item1c221fdef4)
I was going to buy another but will give other cr0 members a chance first as I have enough to last a few weeks.
Remember you can buy it as pure curry powder or made into the mix powder so you have to put a note when you pay for it.
Cheers,
Paul
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here are 2 empty pots which ive saved for over 20 years for the ingredients and recipes on the back. at the time they made the best curry i had ever cooked.
These food manufacturers must have a good idea how to blend a cracking good mix of 'curry powder', whatever name it's sold under. I can never understand why it seems to be the done thing for BIRs to change the balance by adding in more of the spices already present in what the manufacturers must consider a very good balance. I'm thinking, in particular, of coriander and cumin. It's interesting there's no turmeric mentioned on the list for the second pot.
would you like some GEORGE free, let me know ill get it off to you in the morning,you can compare then
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I bought one today, it looks like somebody else has bought one so there's only one left on the current ebay listing.
Paul
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I saw this too, late!!
Are you putting anymore on Ebay soon?
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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.
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So who is moving these post's then.....................You CA
Les