How to make BIR Mix Powder as used in British Indian Restaurants By Lee Jones - CurryShed

Mix powder is a fundamental part of replicating a (BIR) British Indian Restaurant curry at home. This video is taken from our multi part BIR Novice Course, to enable anyone to quickly acquire the skills to produce their favourite Indian meals at home.
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[@Mike-rf5tz]

Would it not be better to dry toast the seeds in a pan before grinding? Toasting brings out more flavor.

[@simonhendry2785]

I wondered what was in it, thank-you

[@antonyjosephine494]

Happy New Year..Stay safe and blessed.... 🙏

[@MultiChef888]

Very well put togther video mate well done , thanks Ivan

[@simonmartin1201]

Thx and subbed

[@royalnag6690]

Hey wicked channel! Would you kindly list what you have there in your spice rack please.

[@LashesandDandelions]

Would love to know what brand of madras curry powder and garam masala powder you use, or do you grind them yourself? Brands differ so much and I haven't found one I love, thank you!

[@CurryShed]

I use EAST END Brand, just make sure you use a MILD curry powder, otherwise everything will turn out too hot, same brand for Garam Masala, but any will do, as so small amount used.

[@wanderinggoliard]

Thank you for your video but you don't explain what the contents of your "mild curry powder" or your "garam masala powder".

[@CurryShed]

They are both east end brand

[@wanderinggoliard]

With a bit of Gooleing I realized what you meant by that. Thank you for responding to my query. I'll be trying your cooking techniques while making a Curry Shed style vindaloo this weekend. Cheers!

[@leer798]

Very little content on this channel that had so much promise !

[@billyb5059]

More content please great channel

[@nitelite78]

Why do you add madras powder? Isn't madras powder aleady mixed powder?

[@CurryShed]

Yes you are perfectly right ! . . . but your simply picking up on the words "Mixed Powder" . . .the main point of this video is the selection of ingredients, (and not all restaurants use the same ones !!!!) . . . . some of which are whole spices, which are then ground and then these ingredients are combined to the already ground powder spices to form a further mixed powder, commonly used and known in BIR as Mix Powder - Garam masala is also a mixture of powdered spices used in this recipe . . . . Just because something is already a combination of spices does not mean we cannot add further to it !

[@paulwarrington1966]

I thought turmeric was yellow... Can it be orange too?

[@royalnag6690]

I think that was freshly ground hence the orange colour

[@sophiexu156]

Ohh my I uesd mild chill powder instead mild curry powder... Just saw it now! Is that OK?

[@CurryShed]

OOOPS - No it's not OK, everything will turn out hot, and that is not the idea of the mix powder

[@sophiexu156]

@@CurryShed OK thank you so much!! Will make it again tomorrow

[@TheScientificSkeptic]

Why do you guys always add premixed spices to your mixes? That defeats the entire purpose of providing directions for a homemade mix. Without knowing what is in your branded mixes, it's a waste of time.

[@CurryShed]

Firstly, that's simply because this is what is used in all British restaurants, not something i have made up !!!! - secondly if you want to add the exact same ingredients, you can ask as others below have, not that it makes any significant difference when different brands are used. The ingredients used in the curry powder described in the video and are shown below Ingredients: Coriander, Cumin, Turmeric, Salt, Fennel, Red Lentils, Chilli Powder, Bay Leaves, Fenugreek Powder, Cinnamon, Garlic, Cloves

[@HorshamSteve]

Curry Shed . Thanks for taking the time to share your wisdom. what would be really great is a recipe that uses only raw ingredients so that we can accurately recreate your mix, otherwise we risk variation as our shop-bought premixed powder will likely be different to yours. Do you ever build your own with no premixed in? Thanks again

[@bertifrasilmeye995]

shortcut... b, mixed powder

[@CurryShed]

Why B