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  #21  
Old 27.09.2021, 10:13
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Re: best curry powder?

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Garam Masala is not standard, it will vary in ingredients and method from region to region, family to family. It can be dry, wet, plain, roasted etc.

What does 'pre-curry' mean?

Spices are used to make a curry, Garam Masala can be used for this, but usually curries are finished and taste corrected with Garam Masala.
IME garam masala is used as a base with ginger, onion, garlic, green chilli and cumin seeds. Then coriander and cumin and salt added to taste.
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  #22  
Old 27.09.2021, 10:17
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Re: best curry powder?

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IME garam masala is used as a base with ginger, onion, garlic, green chilli and cumin seeds. Then coriander and cumin and salt added to taste.
I'm with Traubert on this. I've only added it at the end, just before serving. It's a smell thing as much as a taste thing.
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  #23  
Old 27.09.2021, 10:32
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Re: best curry powder?

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Garam Masala is not standard, it will vary in ingredients and method from region to region, family to family. It can be dry, wet, plain, roasted etc.

What does 'pre-curry' mean?

Spices are used to make a curry, Garam Masala can be used for this, but usually curries are finished and taste corrected with Garam Masala.
Sorry - getting over the flu and my brain is a bit cloudy. Pre-mixed curry powder (most Indian cooks make their own).

I do indeed add Garam Masala to my own blend of spices ...
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  #24  
Old 27.09.2021, 10:37
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Re: best curry powder?

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Sorry - getting over the flu and my brain is a bit cloudy. Pre-mixed curry powder (most Indian cooks make their own).
Oi! Not just Indians! I don't think I've ever bought any curry powder - at least not for many years.
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  #25  
Old 27.09.2021, 10:37
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Re: best curry powder?

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I'm with Traubert on this. I've only added it at the end, just before serving. It's a smell thing as much as a taste thing.
My Indian friends would rather vigorously disagree. Plus you need the amalgamation of the dry frying spices to deepen the flavour. But, you know, potato tomato. You get the aroma from the start then too. Cumin seeds are the way forward!

Last edited by RufusB; 27.09.2021 at 10:47. Reason: M not n
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Old 27.09.2021, 10:48
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Re: best curry powder?

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Interesting - but I doubt it is very spicy.
Indeed, all are "Curry - Mild" mixes.
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  #27  
Old 27.09.2021, 10:53
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Re: best curry powder?

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Indeed, all are "Curry - Mild" mixes.
Bleurgh.
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  #28  
Old 27.09.2021, 10:54
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Re: best curry powder?

A few Christmases ago I received a coffret from Globus of different world curries (8-10 vials), we still use it regularly and experiment. Quite delicious
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  #29  
Old 27.09.2021, 10:58
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Re: best curry powder?

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My Indian friends would rather vigorously disagree. Plus you need the amalgamation of the dry frying spices to deepen the flavour. But, you know, potato tomato. You get the aroma from the start then too. Cumin seeds are the way forward!
I do that too. But that's at the beginning - usually cumin seeds and crushed cardamom pods, fried dry or in a little oil. The onions come next and much later, the spice mix - turmeric and other ground spices and at the end, the garam masala and fresh coriander.
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  #30  
Old 27.09.2021, 11:01
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Re: best curry powder?

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I do that too. But that's at the beginning - usually cumin seeds and crushed cardamom pods, fried dry or in a little oil. The onions come next and much later, the spice mix - turmeric and other ground spices and at the end, the garam masala and fresh coriander.
Fair enough. I like the masala in first though.
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  #31  
Old 27.09.2021, 11:07
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Re: best curry powder?

'Best' by whose standards? We have Indian friends from lots of different regions, and also Cape Malay relatives and their idea of 'best' will show distinct regional, cultural and personal preferences.

I always get fresh spices when I go back to Leicester.
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  #32  
Old 27.09.2021, 11:36
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Re: best curry powder?

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Oi! Not just Indians! I don't think I've ever bought any curry powder - at least not for many years.
Yes, flu mind again - Indian cuisine chefs

I also make my own
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  #33  
Old 27.09.2021, 12:32
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Re: best curry powder?

Go to one of the Asian/Indian supermarkets.. in Basel there are quite a few that are excellent.. get the whole spices.. swirl 'them' (and the fact that you can change the mix every time makes it even better) in a dry non stick for 3 minutes.. grind in an electric spice grinder.. put in a airtight jar on a shelf.

Takes 10 minutes tops and is 10 times better than anything shop-bought

p.s. I'll allow jars of ginger/garlic paste.. to start the cooking
p.p.s. Dont forget the curry leaves.. they make a huge difference
p.p.s. Garam masala at the end .. has to be super fine ground so... will allow a pre-mix
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