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Help with curry powder

post #1 of 13
Thread Starter 

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

post #2 of 13

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.

post #3 of 13
Thread Starter 

Thank you. I will try that soon.

 

Hot water?

post #4 of 13

Boiling water is best, but it doesnt really matter.
 

post #5 of 13
Thread Starter 

Last question, plain or self raising? Plain right?

post #6 of 13

Yes plain, sorry I should have made that clearer.

post #7 of 13

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.

post #8 of 13
Thread Starter 

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

post #9 of 13

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.

post #10 of 13

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

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post #11 of 13

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

post #12 of 13
Thread Starter 

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

post #13 of 13

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

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