*** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. ***
Curry Compendium @ Amazon: [ Ссылка ]
Volume 1 @ Amazon UK: [ Ссылка ]
Volume 2 @ Amazon UK: [ Ссылка ]
Author Website: [ Ссылка ]
Non-UK Orders: Free worldwide delivery from [ Ссылка ]
Kindle versions also available at Amazon (UK & worldwide)
Mix Powder is in essence a mild curry powder used in most BIR (British Indian Restaurant/Takeaway) establishments to form the basis of the spicing, along with the base gravy.
There are many different recipes, each with a slightly different ratio of spices.
It mostly consists of Turmeric, Cumin, Coriander, Mild Madras Curry Powder, sometimes Paprika, and occasionally a tiny bit of Chilli powder and Garam Masala.
Additional spices (with other ingredients such as ginger garlic paste, methi, tomato paste etc) are then added when cooking, depending on the curry, (e.g. Chilli Powder, Garam Masala, Cumin seeds, Fennel seeds and so on), to tailor that particular dish.
I have tried many combinations, and have settled for this Mix Powder recipe. It's based very closely on that of a professional chef with many years BIR experience. I chose it because I feel it has the right balance of spicing to work in synergy with my Base Gravy recipe (see Notes).
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