Hello i need some culinary advice

[Simple_things]

Hello all,

This is my first thread on this forum and i would like to ask any culinary experts some advice or reccomendation on producing my own curry powder.

I have recently been getting more and more interested in cooking asian inspired cuisine. I was over at tesco looking into all the various spices and ingredients in the dried spices aisle when suddenly i realised that there were some questions i was unsure of. Firstly i looked at the pricing, i noticed some branded offerings were considerably more expensive than generic brand / own label, although the contents looked extremely dissimilar.

Does anyone think that there would be any benefit of the branded goods? - they must use a more potent orgigher grade of spices prior to drying.

Also i was looking for some help in creating my own curry powder - using a variety of dried spices.

Although it would be more costly i think i could achieve a more potent mix with the use of putting my own recepie to the test.

Thanks in advance for your time and i look forward to hearing from you.

Bill Witter.

[Hamble]

Invite some Asian neighbours for dinner and ask their advice.

I would not cook them curry until you are confident in mixing spices.

[whiskeyman]

Hello all,

This is my first thread on this forum and i would like to ask any culinary experts some advice or reccomendation on producing my own curry powder.

I have recently been getting more and more interested in cooking asian inspired cuisine. I was over at tesco looking into all the various spices and ingredients in the dried spices aisle when suddenly i realised that there were some questions i was unsure of. Firstly i looked at the pricing, i noticed some branded offerings were considerably more expensive than generic brand / own label, although the contents looked extremely dissimilar.

Does anyone think that there would be any benefit of the branded goods? - they must use a more potent orgigher grade of spices prior to drying.

Also i was looking for some help in creating my own curry powder - using a variety of dried spices.

Although it would be more costly i think i could achieve a more potent mix with the use of putting my own recepie to the test.

Thanks in advance for your time and i look forward to hearing from you.

Bill Witter.

Hi


Firstly, 'curry' powder is an English thing. Asians don't use it in their cooking. The nearest thing an Indian cook would use is garam masala. This is a mixture of spices which was originally used as a medicine. It's now used in both restaurant style curries and home style curries. Every resturant and home have their own recipe. You can get loads of recipes on the net. However, garam masala provides only part of the spice mixture to make a good curry. Good curries depend on the spices being added at different points. A good tip is to taste the curry after you've 'cooked in' each spice. If you want to try making restaurant style curry then this book is must
http://www.thecurrysecret.co.uk/
You can make the basic sauce and then freeze it and make several different curries from it, as and when. I love making the basic sauce and asking my friends to choose their own curry from my menu.


If you want to try home style cooking then this site starts off simple.
http://simpleindianrecipes.com/ I'm going to work through it.


When it comes to spices, I go to one of the Asian shops in either Bolton or Preston. Normally it's cheaper. I don't buy in bulk as I found the spices lose their strength quite quickly. As to branded names - it would be just down to trial and error. When you find a brand you like, stick to it.


I hope this helps.

[Simple_things]

Hello Whiskeyman.

Thanks for your retort - very informative and also helpfull for my future endevours.

I have heard very good things about the Pakistani market in Preston and also about the Indian market in Blackburn. I take your point about buying in bulk.

Please can you tell me can a dried spice/herb ever go 'off/bad'

Thanks.

Bill Witter.

[Simple_things]

Invite some Asian neighbours for dinner and ask their advice.

I would not cook them curry until you are confident in mixing spices.

Hello,

Thanks for this content. I do not have any Asian, middle-eastern or Indian neighbours; however i suspect this comment may be satirical?

Thanks, and i look forward to speaking to you again.

Bill Witter.

[Hamble]

Hello,

Thanks for this content. I do not have any Asian, middle-eastern or Indian neighbours; however i suspect this comment may be satirical?

Thanks, and i look forward to speaking to you again.

Bill Witter.

Many years ago Mr Hamble was invited by work colleague's to dinner he reciprocated and thus gained a better palate and understanding of Asian cuisine.

Hands up I admit I substituted 'neighbour' for 'colleague' but only to be polite should you not be working.

These days Asian work colleague's are more likely to recommend an Indian restaurant to meet up for a blast!

[whiplash]

OMG go to Lilds,we had leftovers from sunday lunch on Monday.Toss everything into a pan with a jar of Rogan Josh,yummy.65p a jar.

[Hamble]

Another option is 'Taster Lunches'.

Many Indian Thai and Pan Asian Restaurants in Manchester do smaller sample dishes of up to 6 courses for a set price on weekday lunchtimes.

Although not fond of spicy food myself Mr Hamble
enjoys a lunch after meetings or other business in Manchester.

[whiskeyman]

Clive, I don't keep spices for more than two years.I have a clear out once in a while, as I do use a lot of different spices and herbs.I find they are inclined to lose the original smell after a while, and its a shame to mess a recipe up with a different "flavour"...adding more to the recipe will not change the stale smell..and taste to the food.

As an example...red sweet paprika is a lovely red colour when its fresh. Over time it turns a brownish colour and that when it hits the garbage for me..Presentation is everything, as well as taste of course...One first eats with eyes...

I prefer a spoon.

[whiskeyman]

OMG go to Lilds,we had leftovers from sunday lunch on Monday.Toss everything into a pan with a jar of Rogan Josh,yummy.65p a jar.

Is it any wonder we were kicked out of India.

[shippy]

I prefer a spoon.

[Darkside]

Another option is 'Taster Lunches'.

Many Indian Thai and Pan Asian Restaurants in Manchester do smaller sample dishes of up to 6 courses for a set price on weekday lunchtimes.

Although not fond of spicy food myself Mr Hamble
enjoys a lunch after meetings or other business in Manchester.

The Indian restaurant on Union Street - I forget it's name now, used to be Spice Paradise - used to do a 'Thali' where you got about 8 tiny portions of different curries to try, plus rice, nan & accompaniments. It was recommended by the owner as he noticed I always ordered Lamb Rogan Josh and it really helped to broaden my horizons.

[Hamble]

The Indian restaurant on Union Street - I forget it's name now, used to be Spice Paradise - used to do a 'Thali' where you got about 8 tiny portions of different curries to try, plus rice, nan & accompaniments. It was recommended by the owner as he noticed I always ordered Lamb Rogan Josh and it really helped to broaden my horizons.

Very good idea.

I tend to play safe it is a bit hard to be stuck with a dish one cannot eat.

[loane]

I agree with everyone here. Better take advice before cooking it right.