Not really because every curry house uses a mixed powder just like this in their curries. That said, if you have prepared my Madras curry powder, you will get excellent results with that too. This is not just any curry powder but one where you roast and grind the spices so it is a powerful and delicious alternative. How long can you keep mixed powder? There is so much variety in these blends — no two jars on the shelf will contain exactly the same ingredients. I use a very common blend of Indian spices that are incredibly versatile and applicable to any number of Indian dishes. But if you’re looking to switch things up, you could also try some of these seasonings in your next batch of DIY curry powder: That being said, you won’t find it in India. Authentic Indian dishes use their own selection of spices and seasonings — for example, Madras or Vindaloo curry powders are completely different in composition and flavor. To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed.

Any dish that could benefit from a warm, earthy heat! It levels up any meat marinade and spices up dull, boring sauces. Soups and stir fries also take well to these seasonings. And, of course, curries are a no-brainer! What is BIR curry? Not quite! Garam masala is a true Indian spice blend with an intoxicating heat, vibrancy, and delicate sweetness. Similar to our homemade curry powder, garam masala is used in a wide variety of dishes. What is curry powder used for? Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned.

Obviously, you can adjust the flavour of your curry by adding a little more of the individual spices or masalas to taste, but adding mixed powder is usually enough to get the task of seasoning off to a good and easy start. Dried Mustard– This ingredient is tangy, sharp, and acidic. Its flavor is mild at first, but becomes unmistakable when used in sauces and marinades. My pantry is full of homemade spice blends, but lately I’ve found myself reaching for my homemade curry powder more often than others. Not too hot, not too salty, not too sweet — it’s just right for almost every dish that I put on the table!

I have to emphasize how important this mixed powder recipe is. It’s one of the secret ingredients that makes BIR curries what they are.But did you know that ‘curry powder’ isn’t just one ingredient but a blend of spices? The common spices in curry powder are turmeric, cumin, coriander, fenugreek, and cardamom. If you’re now wondering what differentiates the types of curry powders, I’ll tell you. What distinguishes Indian, Trinidadian, Jamaican, and Guyanese curries are simply the unique spices that’s added to these base ingredients to make it their ‘own’. This is why there are many different, yet wonderfully tasty ways of making curry dishes. Many of the following ingredients can be swapped out for more or less heat, tanginess, or sweetness. Alter per your preferences, and let me know what combination you like best! INGREDIENT NOTES AND SUBSTITUTIONS Turmeric – This is what gives this blend its iconic yellow color. It’s a warm spice with bitter undertones. I would not recommend substituting this ingredient — it’s a staple of Indian cuisine and should be present in any DIY curry powder recipe. I have to say it wasn’t easy to get the recipe because no one – and I mean no one – was giving it away. Chefs would wave me off and say that it was just ‘mixed powder’. It looked like garam masala or curry powder and I wrongly assumed that was what it was. I drove home and heated up some base curry sauce while I combined the ingredients for the mixed powder recipe from memory. With that one secret blend, my BIR curries suddenly became much less complicated to make.