Quote:
Originally Posted by Pete
When I was knocking around in Pakistan we got a lot of a red curry based dish - pretty spicey. It's taste is very similar to one of the dishes I get at the Bombay Bistro.
The base was a red powder that contained a number of spices - and I guess mostly red pepper. I asked and was told the mixture was called Mer-itch - that's the best I can type it.
I looked up some Indian recipes and found they are not for the causual cooker. The spice list was a little long and would be good only if you planned to do it more than a couple of times a year.
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We have many Indians who have been here for many generations, but have kept the Indian cooking alive. The spice shops will all prepare a pre-mix for the type of curry you prefer, and you can buy in bulk. It will keep indefinitely in an airtight container. Be careful to specify mild, medium, hot or Mother-in-law though. This is the chillie content. The rest of the spices remain in the same ratios.