100g BASSAR Curry Masala Spice Herbs Indian Arabian Spice Flavour BASAR Masala Vegan Curry Powder

Product Information

Kashmiri Basaar Curry Powder uses a medium strength chilli and would be classed as producing a medium to slightly hot curry. Please follow the recipe below and let us know what you think:

water to the approximate consistency of semi-skimmed milk. The amount stated in the recipes is for the diluted version. Heat the base gravy up before making a curry with it to avoid impairing the cooking process.

INGREDIENTS

Mix everything including the remaining powders in a pestle and mortar or spice grinder. The cloves and bay leaves need to be well pounded in. Key to this base is the use of my new bassar mix powder. One of the components of this new mix is bassar curry powder, a commercially available Pakistani spice blend which has a heavier proportion of pungent spices than mild madras curry powder, not least amongst which is chilli powder. Heat up the cumin, mustard seeds, cardamom and chilli powders on a low heat in a small dry kadai. Roast for a few minutes only. Keep stirring so the cumin does not burn. Unfortunately, many chefs don’t do this I believe me… you will notice the difference when they present your balti in an ornamental balti pan. It just isn’t the same. Making this recipe right…

I have recently bought some bassar mix from a lovely lady who makes it herself and that’s what I have been using lately and it is the best! I have no idea what exact spices goes in it but it tastes amazing! Remove the lid for the final ten minutes to allow gravy to reduce slightly before serving with saffron rice.Boil meat with onions and salt, leave to simmer, with lid on for 25-30 minutes, depending on the meat used until it is tender. Cassia bark (or cinnamon powder) is given the chance to play a minor supporting role – an extra that’s not especially noticeable except by its absence. NOTE: Don’t forget to remove the cassia bark before blending the base.

Here we have an alternative to the Misty Ricardo (mark I) base gravy. This one has a savoury feel to it, as it’s more refined and has a touch more of a ‘grown up’ flavour. It has a little less sweetness due to the omission of carrot and coconut, but adds two new vegetables to the pot: celery and white cabbage. Both of these add a pleasant piquancy and provide a nice contrast to the sweetness of onions. I've lost count how many dreadful, tasteless supermarket curry powders I've bought over the years. It became my mission to source a curry powder (masala) that would give all of the restaurant flavour, without having to buy 20 ingredients to try and make a restaurant curry from scratch. For best results, you should cook your balti in an authentic stainless steel balti bowl. They are now being made in the UK again by The Birmingham Balti Bowl Company.

Step by step photos…

It is a fairly ‘Hot’ & complete blend, that requires nothing else- though salt can be added to personal tastes.