This DIY Curry Powder Recipe is just the thing to spice up your routine! A dash of this blend will give just the right amount of savory, sweet heat to turn your tired tried-and-true sauces, salads, and stews into something completely new.

Finished mixed powder mix. Great to have on hand! Try this mixed powder in the following curry house style recipes! When I finally saw it being made by chance at a local restaurant, I didn’t pay attention to anything else in the kitchen. It all seemed so obvious, but it wasn’t until that afternoon. Ginger– Ginger is an extremely common ingredient in Indian dishes, both sweet and savory. Its distinctly spicy and sweet flavor is difficult to replicate, and so it should not be swapped out. After 20 minutes, add the potatoes, the second portion of chopped seasoning and 1 - 2 cups boiling water and stir. Cover the pot and cook for a further 8 -10 minutes.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. 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. 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. Dried Mustard– This ingredient is tangy, sharp, and acidic. Its flavor is mild at first, but becomes unmistakable when used in sauces and marinades. Cinnamon– Another sweet and spicy seasoning. It is also very smoky and warm. Similar spices include nutmeg and allspice.

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.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 finally had what I didn’t even realize I was looking for! I’ve since learned that many chefs also add a little ground fenugreek (methi) to their mixed powder, but as it is quite strong and bitter I only add as required to some curries at the cooking stage. There is, after all, already a little fenugreek in the mix from the curry powder used. Is there a substitute for mixed powder?

If you’ve ever heard of the term, BIR stands for British Indian Restaurant curries. It is a style of cooking utilizing pre-made curry sauces, not a specific curry powder. Based on your above mix, I want to make a curry sauce for a family of four. How much of the total mix would I use? Furthermore, how many ml of water would be needed to add the powder mix.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? Just add the mixed powder gradually to taste as it is difficult to advise exactly how much. It should work though as a replacement for the spices you list. I would use about 1 tbsp of mixed powder but maybe add it gradually to taste. Just follow the recipe as to how much liquid.