Mixed Powder - British Indian Restaurant Style - Chefs mixed powder

Mixed Powder - British Indian Restaurant Style - Chefs mixed powder

What is mixed powder? What is the purpose of a mixed powder?
A mixed powder is a chef’s own special spice blend used to cook in curries. Now you cannot buy that mix of spices used. Yes, there are mixed powders on the market. However, a chef’s mixed powder is a chef’s own mixed ratio of spices.
Now it is no secret what spices are used – you can readily buy in any Asian supermarket or market. The secret is in the quantities used and, in some cases, little tweaks added.
OK enough babble lets show you how to make a bog-standard mixed powder to help accentuate your cooking.
Now as I have said EVERY chef has their own way and their own spice mix.
OK the only thing that I should mention – if you dry roast any of your spices and grind them you are reducing the shelf life of that mixed spices. Grind whole not roasted! If you only require a small amount and you are going to use the mixed powder reasonably quickly it does not matter.
Now I’m going to use a larger proportion so I will use already ground spices.

Ingredients
5 Coriander
4 Curry powder
3 Turmeric
2 Cumin
1 Garam Masala



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ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.

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