Help with curry powder

Discussion in 'Food & Cooking' started by kyle l smith, Nov 5, 2012.

  1. kyle l smith

    kyle l smith

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    Hi,

    I bought this powder from eBay and when I add water to it it tastes too powdery.

    If I try milk/cream it still is the same issue. I don't want to follow recipes where you must add the other stuff to a curry.

    I just want the sauce itself.

    Power:


    Thanks
     
    Last edited: Nov 5, 2012
  2. majebowu

    majebowu

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    Hi there,

    Its a pretty simple recipe, all you have to do is

    Put the powder into a cup/bowl, add about the same of flour then add some water.

    this will be the best tasting saus you have ever tasted.

    No problem.
     
  3. kyle l smith

    kyle l smith

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    Thank you. I will try that soon.

    Hot water?
     
  4. majebowu

    majebowu

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    Boiling water is best, but it doesnt really matter.
     
     
  5. kyle l smith

    kyle l smith

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    Last question, plain or self raising? Plain right?
     
  6. majebowu

    majebowu

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    Yes plain, sorry I should have made that clearer.
     
  7. vonshu

    vonshu

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    Cook the curry powder in some butter or ghee over medium heat in a saucepan for 1-2 minutes, or until very fragrant, before you do anything else with it. Make sure you are stirring often so that it doesn't burn. This will help remove the "powdery" flavor and also enhance the desirable flavors. Then go ahead and add coconut milk (or water, though this will not produce as good of a sauce; depends on what you are using it for) to the saucepan and simmer for a few minutes. I'm not sure how mixing it with flour would affect the results, but if you do that, I would suggest also cooking the flour with the curry powder in the butter.
     
    Last edited: Nov 5, 2012
  8. kyle l smith

    kyle l smith

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    I usually use colemans curry powder where I just add hot milk and stir until it goes thicker then pour over my chicken / rice.
     
  9. kippers

    kippers

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    Kyle I presume you are looking for a restaurant style "curry" base gravy  This vid shows a very simple gravy that is used in batch cooking, if you cannot get the individual powdered spice just use the equiv amount of Colemans.

    Ps if you want to know about batch cooking Indian Food just ask.

     
  10. ed buchanan

    ed buchanan

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    Curry powder in many recipes must be subject to cooking like a roux. It is not meant to be added last.
     
  11. flipflopgirl

    flipflopgirl

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    Agree with OPs.

    You need to develop the sauce mixes with heat as well as liquid..and unless you are seeking to have the curry ingredients unseasoned, add the flavoring (sauce) at the beginning.

    Same with a soup or stew (which curry basically is), all the flavors need time to marry.

    If for some reason your sauce looses color or flavor at the end (happens quite a lot with herbs) just add a bit of the powder and cook a bit longer.

    Should perk the dish right up.

    mimi
     
  12. kyle l smith

    kyle l smith

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    Thanks for all your answers.

    Is there any kind of catering sized curry sauce powder where only water or milk is required. Similar to colemans but in catering size? (not chipshop powder)

    Thanks
     
  13. ed buchanan

    ed buchanan

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    Sysco handles a Madras Curry Powder in a Jar. It cost a bit more but good. Most Indian families blend there own to their individual taste and liking

    and  I agree with the above post by Vonshu using the butter method.. To each his own