Mr Brown's Curry Seasoning 400g

Product Information

Simply mix the ground turmeric, cumin, coriander, ginger, cinnamon, dried mustard, fenugreek, black pepper, cardamom, and cayenne together with a whisk or for a finer powder, spice grinder. Not too hot, not too salty, not too sweet — it’s just right for almost every dish that I put on the table! I tend to mix Jamaican and Indian curry powder blends, then create an even more unique flavour by adding fennel seeds and more cumin.

If you purchase ground spices, then it should be used soon as once spices are ground, they lose their flavour quickly. Many of the following ingredients can be swapped out for more or less heat, tanginess, or sweetness. Its distinctly spicy and sweet flavor is difficult to replicate, and so it should not be swapped out. This is not just any curry powder but one where you roast and grind the spices so it is a powerful and delicious alternative.That said, if you have prepared my Madras curry powder, you will get excellent results with that too. Before you start to make your favourite curry house style curry like chicken tikka masala, chicken Madras or lamb vindaloo, you are going to want to make this special blend of spices. With this recipe, you’ll learn how to cook Jamaican curry chicken that’s soft and juicy with, a rich gravy and a tantalizing flavour.

If you roast and grind each of the spices from whole, then your mixed powder should last for 3 months without much loss of flavour. However, if you roast and grind cumin seeds and coriander seeds, you will notice a big and tasty difference. To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Along with the usual suspects of turmeric, cumin, cardamom, and ginger, I also throw in cayenne and black pepper for additional heat.This easy recipe teaches you step-by-step, how to burn curry the right way, then cook your curry chicken to perfection, with a rich, finger-licking curry gravy!

Hi Dan, took your advice and made mixed curry powder, great addition to the making of curries, also made the base sauce, made enough to fill ten large take away trays and froze them, superb results when thawing them one by one in the fridge so easy to make curries now when all the work preparing them has been carried out weeks earlier. Mixed powder, together with the essential base curry sauce is what makes curry house curries what they are!

Not only does roasting and grinding your own spices make your meals better, there are also other bonuses! The flavours of cumin, coriander, paprika and turmeric are in most BIR curries, and mixed powder makes it possible to add these spices all in one go, along with curry powder and garam masala.