Base Curry Powder
The BIR base curry powder: turmeric, paprika, cumin, coriander, fenugreek and chilli ground together.
Overview
A balanced, all-purpose curry powder used as the foundation for most BIR-style dishes.
Ingredients
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp turmeric
- 1 tbsp paprika
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp ginger powder
Method
- Combine all ingredients in a bowl.
- Mix thoroughly until uniform.
- Store in an airtight container.
Notes
- Mild, balanced, and versatile.
- Forms the backbone of most curries.
Serving
Use 1-2 tsp per curry as a base layer of flavour.
Storage
- Store in an airtight container in a cool, dry place for up to 6 months
- Keep away from direct sunlight and moisture
More like this
Bombay Potatoes
Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.
Cabbage Thoran
Cabbage is finely shredded into ribbons. A temper of mustard seeds, urad dal, dried red chilli and curry leaves is bloomed in coconut oil, the shredded cabbage tossed in over high heat, and a coconut paste of fresh coconut, green chilli, garlic and cumin folded through. The dish stays dry and the cabbage retains a slight crunch.
Coconut Chutney
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Lemon Rice
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.