The encyclopaedia of gravy
Mix powder is the standard spice blend of the British curry house — coriander, cumin, turmeric and paprika with a little garam masala — used in the base gravy and in every dish made from it.
Every curry house has a mix powder, every one is slightly different, and none of them will tell you what is in it. The version below is a reliable middle-of-the-road blend that works with everything else on this site.
It is used three times over: in the base gravy, in the pre-cook, and by the teaspoon in each finished curry.
The blend¶
Makes about 150 g
| Spice | Amount | Doing what |
|---|---|---|
| Ground coriander | 4 tbsp | The backbone — mild, citrusy, bulky |
| Ground cumin | 3 tbsp | Earthy warmth |
| Turmeric | 2 tbsp | Colour, and a mild bitterness |
| Mild curry powder | 2 tbsp | A shortcut to a rounded blend |
| Paprika | 1 tbsp | Colour and sweetness, no heat |
| Garam masala | 1 tbsp | Aromatic top notes |
| Ground fenugreek | 1 tsp | Optional. Powerful and bitter — do not increase |
Mix thoroughly and store in an airtight jar away from the light. It keeps about three months before the aromatics fade; after that it still colours but stops tasting of much.
⚠️ Fenugreek
Ground fenugreek is the flavour people associate most strongly with curry-house food, and it is also the easiest way to ruin a blend. A teaspoon in 150 g is plenty. Doubling it makes the whole jar bitter.
Mix powder is not garam masala¶
They do different jobs and go in at different times.
| Mix powder | Garam masala | |
|---|---|---|
| When | Early, fried in oil | At the very end, off the heat |
| Why | Builds the base flavour | Adds aroma |
| Amount | 1–2 tsp per curry | ¼–½ tsp per curry |
| If overheated | Turns bitter | Loses everything that makes it worth using |
Kasoori methi¶
Not part of the mix powder, but keep a bag next to it. Kasoori methi is dried fenugreek leaf, crushed between the palms and scattered into a curry in the last thirty seconds. It is the single most recognisable curry-house aroma, and almost every recipe in this section calls for a pinch.
Buying rather than blending¶
Commercial "base mix" and "curry powder" blends are sold for exactly this purpose and are perfectly good. If you buy one, start with a little less than a recipe specifies and adjust — commercial blends are often saltier and hotter than a home blend.