Rajah Spices Hot Madras Curry Powder | Madras Powder | Madras Curry | (100g (Pack of 10))

This is good curry powder, even without adding any further spices/herbs this will make a very passable curry. For anyone who has never made their own curry from scratch before, here is a guide1. Chop an onion, bell peppers (2 or 3, or to your requirement), chicken or lamb.2. Add a little cooking oil to a pan and add the onion, pepper, black pepper, and I personaly like a clove or two of garlic and a teaspoon of ginger (both finely chopped). Add butter or oil or ghee (you can mix any of these without flavour problems, I find salted butter is better) as required to keep the mixture from drying up.3. Add the peppers and stir around until they're coated, adding butter/oil/ghee as required. Simmer until a little softer.4. Add a tin of chopped tomatoes and stir them in, wait until hot before the next step.5. Add a spoon or two of curry powder (be fairly liberal about it) and stir it in. Continue to stir for a couple of minutes, taste, add more curry powder to taste.6-short: Add your meat, maybe a bit of the appropriate Knorr stock pot for added flavour if you think it needs it.Note: If you're more adventurous then ignore6-long: If you want to tweak the flavour with more spices then take note of Hint 2 at the bottom of this guide, and I recommend you scoop a small amount of your curry into a separate pan just in case you screw it up!7. If you didn't already pre-cook the meat then pre-cook it now, you can take the curry off the heat and leave it to cool off if you like, this will actually make it better because the flavour has more time to come out! Curry is usually better the next day, it's one of those dishes! :D8. Add the meat, and if you used lamb then throw some of the fat in there for flavour.9. Add salt to taste. (I recommend you leave this step until your curry is already perfect, see the Elite Hints for why).Hint 2: When it comes to tweaking the flavour by adding spices you should: Smell the curry and then the spice you think you want to add; smell is two thirds of taste so you should get a sensory preview before you add it! If you do add it then stir it in, don't bother being too thorough about it though because the flavour will take a couple of minutes to come out (longer really but 2 minutes is long enough for the taste test after each spice you add). Final pointer, after the 2 minutes has elapsed you should stir thoroughly to mix the flavour around before you taste test!Final Hint: Whatever you add to your curry, add it in small amounts! You can always add more, but you can't take out what has been put in.Elite Hint: If you added anything vinegary such as "easy coriander" and it's tasting too acidic, you can use a touch of baking powder (sodium bicarbonate) to neutralise the acetic acid and even it out again, but add in small amounts, stir, taste and repeat. One of the by-products of this chemical reaction is sodium (salt), so when you do this you're adding salt. If you find your curry too salty you can add fat (lard, beef dripping, lamb fat, butter, whatever you have), which will even it out within reason. You might wonder why anyone would use "easy" coriander when fresh and/or ground is better, and the answer is that I eat curry spontaneously and can't always go shopping for fresh, which adds something that ground doesn't, and "easy" manages that too but doesn't go off quickly. I leave behind a little of the acetic acid for a very subtle tang that works well with some recipes I invented.

I’ve used this spice mix for years. Asda stopped stocking it locally, and most places online sell it at a premium but this pack of 10 was perfect.

Really nice would buy from seller again

Rajah is one of my go to brands for Indian food ingredients. This curry not only has that delicious aroma but a delicious mix of spices which works in so many curry dishes. I find in particular a really good ingredients when making Japanese style curry. I find some brands can overdo it with certain spices to the detriment of the recipe but this is well balanced, Flavourful but more important smells great which when I'm cooking I always want to have. Never skip the frying of the this mix either, truely does make all the difference.

Great product and fast delivery

Dislike nothing, good value.

Use this all the time, it’s a great flavour, quite hot . Excellent value for money.

Fry this while stirring and add garlic powder. tomato puree, lots of onions, and can baked beans, with a little salt with meat for a cracking curry! If you don't like it hot. use mild Madras! If you don't try it - you will never know!

Really good