Indian Restaurant style “Mix Powder”
So, in most of the BIR style curry recipes I make, I use what’s called a “mix powder”. This is just a blend of the spices common to just about every British style curry there is. It’s easy. Just punt the following spices into a jar, shake ’em up, and you have mix powder.
- 4 tablespoons of a GOOD QUALITY MILD curry powder. I’m not talking Schwartz or your supermarket’s own brand. Those are SHIT QUALITY MILD curry powders. If you need a recommendation, Al Noor Pakistani bassar curry masala is an excellent choice.
- 2 Tablespoons paprika
- 1 Tablespoon turmeric
- 1 Tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon good quality garam masala. You can make your own – in fact I recommend you do – but if you don’t want the faff, the East End branded one is pretty good.
And that’s it.