BIR Mix Powder (Restaurant-Style Curry Base Spice)
Ingredients
Grill Temperature
Surfaces
Method
- Toast (optional): For a deeper flavour, warm 20 grams ground cumin and 20 grams ground coriander in a dry pan over low heat, stirring constantly, until just fragrant. Tip onto a cold plate straight away so they don't scorch.
- Combine: mix the toasted spices with 20 grams ground turmeric, 20 grams mild paprika (not smoked), 10 grams garam masala, 10 grams mild madras curry powder and the ground methi into a bowl. Stir well so the colour is even.
- Store: Transfer to an airtight jar and keep somewhere cool and dark. Best used within 3 months.
For a deeper flavour, warm 20 grams ground cumin and 20 grams ground coriander in a dry pan over low heat, stirring constantly, until just fragrant. Tip onto a cold plate straight away so they don't scorch.
Notes
The blend has no chilli. Restaurant kitchens add chilli powder separately so each dish can have its own heat. Use roughly 1 tbsp for a korma or pasanda and 1½–2 tbsp for a madras or vindaloo. Add it after the garlic-ginger paste, and fry it in the oil for about 30 seconds before the base gravy goes in.
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