Have just made a batch of this and I’m looking forward to trying it. Can you explain to me why some mixed powders have mild madras curry powder in them ? Thanks 🙏
I’m going to need a bigger mix powder container...cannot wait to try this and your vindaloo. And thank you for joining the forum too, I’m genuinely excited to cook everything you post. Write a book. I’ll buy it, guaranteed.
Thank you soo much robbo. I am going to get regular on forum soon. At the moment I am uploading some common dishes. Then I will have to write the recipes for all of them..some of them updated .but I need to more work out. Hopefully soon I can write my first book. Please let me know the outcome. Also if you like it please share my recipes with your friends and families 😊 thanks in advance 😊
Thank you Stuart. Really appreciate your comments. I have a madras recipe on my channel already. You can have a look. But I did that on a non stick pan. Not in AL pan. It was one of my first video.
Hi, interesting that you dry fry the spices first, i'll try that next time. How much of this would you use for a curry for one person? I'm always interested what oil/powder ratio people use
Thank you for your comment. Yes if dry fry the spices together , the aroma of the spices releases. Thats why i when i was a chef i used to roast the powder spices before i use it. Its a very important process for indian curries. When you make any curry for 1-2 person just use 1/2 tsp of curry powder then you can add chilli powder. But then again it depends on what curry you gonna make. Sometime you might need 1 tsp if you add vegetable in to the meats.
A typical curry house main dish would have between 1.5 - 2tsp of mixed (curry) powder, along with other ingredients like chilli powder, salt, base gravy, tomato paste, etc
Hope you don’t mind me asking, but I’ve already made a large jar of “mixed powder”. Would you recommend that I empty it into a frying pan and fry like you have, then put back in the jar? Or is it too late?
Hi Sadia. Thank you for your comment. Bolst is bit different. They use few different ingredients. As far as i know they use Coriander, Turmeric, Chilli, Mustard, Ginger, Cumin, Fenugreek. I never tried it only curry. Also i never seen any Indian restaurant use that.
@@BritishianFoodbychefsyedrahil hi, sorry i meant bolst curry powder, have you tried that one? Its apparently a really good one? Is your recipie the exact same one used in Indian restraunts? Ive seen different recipies on youtube..
Well Indian restaurants are not like other Chain restaurants Nandos,wagamama etc. Indian restaurant is mainly local based. Like a chicken tikka masala, you won't find exact same masala in every Indian restaurant. It's depends on how chefs creating them. Different chefs use different method.i hope you understand what i am trying to say. I am not the best or award winning chef in the UK like how others say. I am just trying to share my very little knowledge what i have gained from my 12 years work experience as a head chef on my Brother's restaurant in Ashbourne Derbyshire.
@@BritishianFoodbychefsyedrahil i understand what youre saying, i will try your recipie, is it different and tastier than the shop bought ones which come mixed up and sold as mixed curry powder? And is it the exact same recipie used in your restaurant? Also with your tandoori and chicken tikka recipies does it actually taste like tandoori etc as many recipies make it look nice and red but it doesnt have that flavour...
What garam masala do you use or do you mix your own? I've had many different versions of that which I'm sure would affect the flavour of the curry powder.
It is also a first for me seeing these spice powders dry roasted like that. They are smoking still when you put them in the storage tin. Does this reduce the storage life of the powder? Are you using Red Chilli Powder or Paprika? Where I come from they are 2 different things.
hahaha. livo i am doing this for a while. so don't worry you can trust me :) These spice powders will last long, the same as normal powders. i used red chilli powder. but you can add paprika. or you can skip it. what you can do when you make curry, if you want spicy hot in your curry, add chilli or paprika separately. and yes paprika is a bit sweeter, not that hot.
Hi Syed. Been watching your videos. Im new to making curries. Can you make a video of how you prepare your pre-cooked chicken. Great videos mate. Thank you
Hi, what kind of pan would you use in the restaurant to fry a big batch of this powder? I guess a restaurant needs a lot of powder prepared in one go, so probably you can’t use a nonstick frying pan as it would be too small?
We use fried rice wok to make this curry powders as you know we dont use non-stick pan in indian restaurants. But you can use non-stick at home. Its the same thing. Also we used to make it 2 times every week.
Hi..thanks for your comment. Yes it does make different. When you roast the spices it's releases the most intense flavor. Let me give you an example, when you will smell normal cumin powder and roasted Cumin powder you will see the difference. Same with all the spices.
As you say chef, every BIR chef has their own recipe. I must admit, I've learned something today! Never have I met a chef that pre cooks his mixed powder 😯. I personally don't, plus I use 1/5 mild Madras curry powder too. Very informative thank you, I will certainly give this a try! Like they say, every day is a school day! 👍
Thanks Adey.. yes you can try little batch. And yes I dnt add madras curry powder or any other curry powder. My head chef never taught me mix powder with curry powder. He never used curry powder on his curries.
Hi! Thank you for your video, it seems pretty useful! So this will be used in the BIR curries in place of madras curry powder or the hot curry powder? My shop bought curry powder is running low so knowing how to make this is a godsend! Thanks!
You welcome 😊. Yes you are right. It can be used in both. Any indian curries.please read the description because on the video written recipe there is 1 error. 1 chefspoon equivalent to 3.5 tbsp .not 6 tbsp.
Thank you for this post, particularly as it comes from someone with a track record in the industry. May I ask what brands of Garam and Chilli you prefer? Thanks!
To be honest the best garam masala is the home made ones. But its too much hassle to make it. If you wanna buy a good brand garam masala you can go for EAST END or HEERA Brand. I use their spices. Every restaurants use them aswell.
Hallo Syed. I had a go at making your dry-roasted curry powder last night, preparatory to making your chicken vindaloo, but was confused by the measures given in the video. At 00:52 the text shows "2 curry spoon (12 tbsp)" but elsewhere (e.g., in discussions on a curry forum) the general consensus was that a curry spoon (or a chef's spoon) was equivalent to about 3 tablespoons, not 6. Would it be possible for you to weigh 2 heaped curry spoons of turmeric powder (as added at 01:40) and let us know what they weigh ? Then all of your readers could calibrate their curry spoons against yours and be in a better position to replicate your recipes. For reference, my "2 curry spoons" weighed about 64 grams, which is equivalent to 6 level tablespoons.
Yes you are right taylor. It should be 6 tbsp all together. 1 chefspoon equivalent to 3 tbsp. To be honest we dnt use tbsp in restaurants, we always use chefspoon on everything, because of the large quantity. thats why the mistakes happened. I will fix it soon. Also i will put the written recipe soon on description. I am sorry taylor 😔
@@BritishianFoodbychefsyedrahil No apology needed, Syed. You are contributing a great deal, and I, like all of your viewers, am very grateful for all your hard work.
These were heaped chefs spoons of spices though, so that is certainly far more than the 3 level Tbsp for a level chefs spoon. At a guess I would say that a heaped chefs spoon equals approx 5 Tbsp
I normally buy the East end garam masala powder. But I do have a garam masala recipe. I haven't done it yet for my channel. But if you join my Facebook group Curry heaven, you will find it on our group file section. I used to make my own garam masala when I was working in our restaurant.
@@BritishianFoodbychefsyedrahil thats good lol, because im going to make your mix powder and base tommorow,!, i notice on your mix powder you use garam masala, and if you look on you tube every other chefs mix powder has garam massala and raja madras curry powder in, so im itching to test yours as its getting some good comments and your base seems simple so thats good, i have1 question for you, as you asian, ive never seen asians making bir style food in there home before,they usually make the home style dishs with no base gravy , have you made that just to help people on you tube,or do you actually eat bir at home?
I never used madras curry powder on my special mix curry powder. Why would i use a curry powder in to a another curry powder? Garam masala is a must . And turmeric powder, cumin powder,coriander powder and little bit of chilli powder. Thats it..all natural individual spices.
roasting them isn't a brilliant idea if cooking at home because they'll lose their freshness sooner. it's acceptable in a restaurant where spices are used up relatively quickly.
Thank you for your comment. If you keep the roasted spice into a airtight container it won't lose the freshness. I am using this process for long time.
This mix powder is very different. Seems to me that the proportion of turmeric to the other spices is quite high. Also, the amount of garam masala is so low it seems almost homeopathic. I know garam masala is a strong spice mix, but surely a teaspoon added to about 12 tablespoons of the basic spices means it'll add hardly any flavour. Maybe the roasting process does something "special". I'd like to try this, but it doesn't seem legit.
I know. It's one of my first video. I. Not good at measurements 😃. To be honest in restaurant we use our eye as an measurements skill 😃 sorry about that.
Have just made a batch of this and I’m looking forward to trying it. Can you explain to me why some mixed powders have mild madras curry powder in them ? Thanks 🙏
I’m going to need a bigger mix powder container...cannot wait to try this and your vindaloo. And thank you for joining the forum too, I’m genuinely excited to cook everything you post. Write a book. I’ll buy it, guaranteed.
Thank you soo much robbo. I am going to get regular on forum soon. At the moment I am uploading some common dishes. Then I will have to write the recipes for all of them..some of them updated .but I need to more work out. Hopefully soon I can write my first book. Please let me know the outcome. Also if you like it please share my recipes with your friends and families 😊 thanks in advance 😊
I love your recipes. Thank you so much.
I like your great tutorials. Really authentic. Would love to watch one on your version of chicken madras recipe. Stuart H
Thank you Stuart. Really appreciate your comments. I have a madras recipe on my channel already. You can have a look. But I did that on a non stick pan. Not in AL pan. It was one of my first video.
You have just gained another subscriber 👍
Thank you soo much Nicholls.
Really appreciate it 🙏
Thank you so much for your amazing Recipe.. 🙏
Thank you Anthony
Hi, interesting that you dry fry the spices first, i'll try that next time. How much of this would you use for a curry for one person? I'm always interested what oil/powder ratio people use
Thank you for your comment.
Yes if dry fry the spices together , the aroma of the spices releases. Thats why i when i was a chef i used to roast the powder spices before i use it. Its a very important process for indian curries.
When you make any curry for 1-2 person just use 1/2 tsp of curry powder then you can add chilli powder. But then again it depends on what curry you gonna make. Sometime you might need 1 tsp if you add vegetable in to the meats.
A typical curry house main dish would have between 1.5 - 2tsp of mixed (curry) powder, along with other ingredients like chilli powder, salt, base gravy, tomato paste, etc
Hope you don’t mind me asking, but I’ve already made a large jar of “mixed powder”. Would you recommend that I empty it into a frying pan and fry like you have, then put back in the jar? Or is it too late?
Ye thats fine carol.. you can do that.but make sure you do the process on low heat
Perfect. Thank you 😊
How did you make the garam masala powder
How do you cook it
Is there a reason you have to heat it up when you mix it?
Roasting the spices releases the oils and makes for a nicer flavour :-)
Yes sue, roasting the spices releases the oils and makes for a nicer flavour :-)
Whatis the recipie of the bolst mixed curry powder? Does this taste the same as that one? Why is bolst known as the best one?
Hi Sadia. Thank you for your comment.
Bolst is bit different. They use few different ingredients. As far as i know they use
Coriander, Turmeric, Chilli, Mustard, Ginger, Cumin, Fenugreek.
I never tried it only curry. Also i never seen any Indian restaurant use that.
@@BritishianFoodbychefsyedrahil hi, sorry i meant bolst curry powder, have you tried that one? Its apparently a really good one? Is your recipie the exact same one used in Indian restraunts? Ive seen different recipies on youtube..
Well Indian restaurants are not like other Chain restaurants Nandos,wagamama etc. Indian restaurant is mainly local based. Like a chicken tikka masala, you won't find exact same masala in every Indian restaurant. It's depends on how chefs creating them. Different chefs use different method.i hope you understand what i am trying to say.
I am not the best or award winning chef in the UK like how others say. I am just trying to share my very little knowledge what i have gained from my 12 years work experience as a head chef on my Brother's restaurant in Ashbourne Derbyshire.
@@BritishianFoodbychefsyedrahil i understand what youre saying, i will try your recipie, is it different and tastier than the shop bought ones which come mixed up and sold as mixed curry powder? And is it the exact same recipie used in your restaurant? Also with your tandoori and chicken tikka recipies does it actually taste like tandoori etc as many recipies make it look nice and red but it doesnt have that flavour...
What garam masala do you use or do you mix your own? I've had many different versions of that which I'm sure would affect the flavour of the curry powder.
trs garam masala powder
Gonna give a go tonight
It is also a first for me seeing these spice powders dry roasted like that. They are smoking still when you put them in the storage tin. Does this reduce the storage life of the powder?
Are you using Red Chilli Powder or Paprika? Where I come from they are 2 different things.
hahaha. livo i am doing this for a while. so don't worry you can trust me :)
These spice powders will last long, the same as normal powders.
i used red chilli powder. but you can add paprika. or you can skip it. what you can do when you make curry, if you want spicy hot in your curry, add chilli or paprika separately.
and yes paprika is a bit sweeter, not that hot.
Hi Syed. Been watching your videos. Im new to making curries. Can you make a video of how you prepare your pre-cooked chicken. Great videos mate. Thank you
Hi..thanks for watching . Yes ofcourse i will upload a video soon about how you can pre cooked chicken and freeze them 👍
Hi, what kind of pan would you use in the restaurant to fry a big batch of this powder? I guess a restaurant needs a lot of powder prepared in one go, so probably you can’t use a nonstick frying pan as it would be too small?
We use fried rice wok to make this curry powders as you know we dont use non-stick pan in indian restaurants. But you can use non-stick at home. Its the same thing. Also we used to make it 2 times every week.
I've not seen dry spices dry roasted before. Is this to give them more intense, roasted flavour?
Yes paul , roasting the spices releases the oils and makes for a nicer flavour :-)
Hi sayed do you make your own Garam Massala. ??? Or which brand do you use..... 🤔🤔🤔
I used to make.now too lazy to do that. Too much effort...but now I use the supermarkets one..they not that bad. East end I use now.
Have you tried TRS Garam masala it's very good....
Or perhaps you could let me have your personal recipe 4 garam Masala???
@@roddigan100 ye they are good aswell.
@@roddigan100 i can. Drop me an email on britishindianfood@gmail.com i will give you
Please,please do more videos
I will. Just having a little break 🙂
Why do u roast the curry powder? Does it make a difference?
Hi..thanks for your comment.
Yes it does make different. When you roast the spices it's releases the most intense flavor.
Let me give you an example, when you will smell normal cumin powder and roasted Cumin powder you will see the difference. Same with all the spices.
As you say chef, every BIR chef has their own recipe. I must admit, I've learned something today! Never have I met a chef that pre cooks his mixed powder 😯. I personally don't, plus I use 1/5 mild Madras curry powder too.
Very informative thank you, I will certainly give this a try! Like they say, every day is a school day! 👍
Thanks Adey.. yes you can try little batch.
And yes I dnt add madras curry powder or any other curry powder. My head chef never taught me mix powder with curry powder. He never used curry powder on his curries.
Both legends in bir respect to ya both
Thanks syed 👍
Hi! Thank you for your video, it seems pretty useful! So this will be used in the BIR curries in place of madras curry powder or the hot curry powder? My shop bought curry powder is running low so knowing how to make this is a godsend! Thanks!
You welcome 😊. Yes you are right. It can be used in both. Any indian curries.please read the description because on the video written recipe there is 1 error. 1 chefspoon equivalent to 3.5 tbsp .not 6 tbsp.
Thank you for this post, particularly as it comes from someone with a track record in the industry.
May I ask what brands of Garam and Chilli you prefer? Thanks!
To be honest the best garam masala is the home made ones. But its too much hassle to make it. If you wanna buy a good brand garam masala you can go for EAST END or HEERA Brand. I use their spices. Every restaurants use them aswell.
Super bro... 🙏
Hallo Syed. I had a go at making your dry-roasted curry powder last night, preparatory to making your chicken vindaloo, but was confused by the measures given in the video. At 00:52 the text shows "2 curry spoon (12 tbsp)" but elsewhere (e.g., in discussions on a curry forum) the general consensus was that a curry spoon (or a chef's spoon) was equivalent to about 3 tablespoons, not 6. Would it be possible for you to weigh 2 heaped curry spoons of turmeric powder (as added at 01:40) and let us know what they weigh ? Then all of your readers could calibrate their curry spoons against yours and be in a better position to replicate your recipes. For reference, my "2 curry spoons" weighed about 64 grams, which is equivalent to 6 level tablespoons.
Yes you are right taylor. It should be 6 tbsp all together. 1 chefspoon equivalent to 3 tbsp. To be honest we dnt use tbsp in restaurants, we always use chefspoon on everything, because of the large quantity. thats why the mistakes happened.
I will fix it soon. Also i will put the written recipe soon on description. I am sorry taylor 😔
@@BritishianFoodbychefsyedrahil No apology needed, Syed. You are contributing a great deal, and I, like all of your viewers, am very grateful for all your hard work.
@@philiptaylor9189 thank you very much I really appriciate it 😁😀😊
These were heaped chefs spoons of spices though, so that is certainly far more than the 3 level Tbsp for a level chefs spoon.
At a guess I would say that a heaped chefs spoon equals approx 5 Tbsp
Doing so now, Livo. Would you like me to forward your message to the CR0 admin ?
Love the lucid instructions but older ( deaf ) people like me would prefer it if no background “ music” was used. Thank you.
I am sorry I will never use music anymore. If you see my latest videos there is no bg music's. It's one of the first video that's why.
Switch subtitles on
Don't second guess yourself Syed. Your estimates at quantities in TBSP is good. We can see how much.
thank you very much livo. i was just nervous .
Hi do you buy garam masala ready ground or the one you have to grind
I normally buy the East end garam masala powder. But I do have a garam masala recipe. I haven't done it yet for my channel. But if you join my Facebook group Curry heaven, you will find it on our group file section. I used to make my own garam masala when I was working in our restaurant.
So if I want to make a basic curry, I'd use 1 tsp of this with 500g of chicken, and 6 ladels of base gravy and mild madras powder.... Thanks
Hi Luke,sorry I havent checked your comment. Yes that's right
@marvelousmarvin71 no, there wasn't any mention of it, it was a question. 👍
hi, you look and sound like you know your stuff have you ever worked in a indian restaurant?
Hi carper.. yes i worked long time as a headchef in a indian restaurant in derbyshire. 😊
@@BritishianFoodbychefsyedrahil thats good lol, because im going to make your mix powder and base tommorow,!, i notice on your mix powder you use garam masala, and if you look on you tube every other chefs mix powder has garam massala and raja madras curry powder in, so im itching to test yours as its getting some good comments and your base seems simple so thats good,
i have1 question for you, as you asian, ive never seen asians making bir style food in there home before,they usually make the home style dishs with no base gravy , have you made that just to help people on you tube,or do you actually eat bir at home?
I never used madras curry powder on my special mix curry powder. Why would i use a curry powder in to a another curry powder? Garam masala is a must . And turmeric powder, cumin powder,coriander powder and little bit of chilli powder. Thats it..all natural individual spices.
roasting them isn't a brilliant idea if cooking at home because they'll lose their freshness sooner. it's acceptable in a restaurant where spices are used up relatively quickly.
Thank you for your comment.
If you keep the roasted spice into a airtight container it won't lose the freshness. I am using this process for long time.
This mix powder is very different. Seems to me that the proportion of turmeric to the other spices is quite high. Also, the amount of garam masala is so low it seems almost homeopathic. I know garam masala is a strong spice mix, but surely a teaspoon added to about 12 tablespoons of the basic spices means it'll add hardly any flavour. Maybe the roasting process does something "special". I'd like to try this, but it doesn't seem legit.
Your measurements are not very good. A spoon full is a level measure You are putting a heaped measure which is about 2 spoons full
I know. It's one of my first video. I. Not good at measurements 😃. To be honest in restaurant we use our eye as an measurements skill 😃 sorry about that.
@@BritishianFoodbychefsyedrahil I followed the recipe anyway so no problems.