Parent thread: British Indian Restaurant (BIR) cooking
This recipe comes directly from Misty Ricardo's Curry Compendium by Richard Sayce which is an indispensable book for BIR cooking. You can also find it on his website here.
General purpose spice mix used widely. If you can't be bothered to make this, you can just substitute a general purpose mild curry powder and it'll be fine. I use different recipes of this each time I run out as everyone's varies slightly and it's nice to have a change.
Ingredients
This recipe comes directly from Misty Ricardo's Curry Compendium by Richard Sayce which is an indispensable book for BIR cooking. You can also find it on his website here.
General purpose spice mix used widely. If you can't be bothered to make this, you can just substitute a general purpose mild curry powder and it'll be fine. I use different recipes of this each time I run out as everyone's varies slightly and it's nice to have a change.
Ingredients
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 1 1/2 tbsp turmeric powder
- 1/2 tbsp paprika
- 1 1/2 tbsp mild madras curry powder (I used Rajah)
- 1/4 tsp Garam Masala (also Rajah)
- Blend everything in a spice grinder and then store in an airtight container.
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