B.I.R Curry Masala from ‘Ome made is a blend of spices which takes influence from the British Indian Restaurant style of cooking. It can be used to create your favourite Indian Restaurant or takeaway curries at home. Best used with the classic Base Curry Sauce. You can find a Base Sauce Recipe here.
British Indian Restaurants all have their own special spice mix. This gives a base flavour upon which to add other ingredients to build the flavour. ‘Ome Made B.I.R Curry Masala is a mix of spices which does exactly this and a little bit more. If simply fried along with onions, garlic and ginger and then adding a base sauce you will end up with a very tasty medium curry. Add extra chilli, tomato, lemon juice and a few other things and you will have a Madras.
It’s not just suitable for Madras though!
Mild enough to use in a Chicken Tikka Masala, Bhuna or even Korma. With added peppers and onions, you have a Karahi. Up the heat and add some fresh chillies for a Jalfrezi. If you like it really hot you could mix some B.I.R Masala with our The Devils Arse Curry Masala where you’ll be getting on to Vindaloo levels!
See www.omemade.com/british-indian-restaurant-curry for a selection of recipes where you can use ‘Ome Made Curry Masalas.
If you’re not a fan of base sauce and like to cook your curries from scratch, this masala will still give you a superior flavour than some of the other brands around. It has such a nice, rounded flavour that is so easy to adapt to any recipe.
‘Ome Made B.I.R Curry Masala can be used in a lot of the recipes by You Tubers and well-known Curry Writers.
Simply replace the spices and mix powder with ‘Ome Mades B.I.R Curry Masala. Just add chilli to taste and the finishing spices like Garam Masala and Kasoori Methi or Fenugreek Leaf.
If a recipe in a book calls for curry powder, then this Curry Masala can be used too.
‘Ome Made B.I.R Curry Masala can be used to recreate a lot of the popular dishes featured in The Curry Guys books, Misty Ricardos books and videos plus other curry writers and you tubers.
If you don’t have the time or equipment to make and grind your own spices, then ‘Ome Mades B.I.R Curry Masala is the next best thing. This is exactly what we use to make curries at home along with our other Indian Curry Masalas which can be found on here.
‘Ome Mades B.I.R Curry Masala, unlike other brands of curry powder, is extremely low in salt and has no flour to bulk it out. In short it is just ground spices, herbs, and a slight addition of salt.
If you’re a fan of cooking in a Instapot or other pressure cookers, then ‘Ome Mades B.I.R Curry Masala is ideal as it has no flour in it which can cause dishes to burn when using multifunctional cookers.
Suitable for Vegetarians and Vegans.
Allergy Advice: Contains Mustard. May contain traces of nuts/peanuts, gluten, sesame, celery, soya, lupin, soya & sulphites
Ingredients: spices (including mustard), paprika,
salt, onion powder, garlic powder.
Have a look at our other curry related items here; ‘Ome Made Curry
Here’s a quick easy recipe using ‘Ome Made B.I.R Curry Masala;
Chicken Jalfrezi (No Base)
- 500 – 600g diced chicken breast
- 4tbsp oil or ghee
- 2 tsp white cumin seeds
- 4 fat garlic cloves finely chopped or 3 heaped teaspoon garlic paste
- 2 inch cubed piece of ginger finely chopped or 4 heaped teaspoon of paste
- 1 ½ medium onion finely chopped or blitzed to a paste if you have the means
- 1 tsp salt
- 2 tsp Kashmiri chilli powder
- 6 tsp of ‘Ome Made B.I.R Curry Masala
- 1 tsp chilli powder
- ½ medium onion, thickly sliced
- 3 – 4 chillies, sliced lengthways
- ½ green pepper diced (or a whole one if small)
- ½ red pepper diced (or a whole one if small)
- 4 fresh tomatoes diced
- 1 400g tin of chopped tomatoes
- 1 tbsp tomato puree diluted with 3 tbsp of water
- 3 tbsp of coconut milk powder
- 2 tsp ‘Ome Made Garam Masala
- ½ tbsp Kasuri Methi (dried fenugreek leaf)
- Salt to taste
- 1 – 2 tbsp fresh coriander
- Heat the oil or ghee in a heavy bottomed pan or Karai. When the oil is hot add the cumin seeds and fry for 20 seconds. Add the garlic, ginger, onion and salt. Fry gently for around 10 – 15 minutes until soft and just beginning to colour.
- Add the Kashmiri chilli and stir for 20 seconds. Add the curry masala and stir for another 20 seconds or so. Add the tomato puree and let it reduce down.
- Add the sliced onion, peppers, and tomatoes to the pan and stir in. Add the chicken and stir until the chicken is sealed and coloured. If sticking add a splash of hot water.
- Add the tin of tomatoes, add some water to the empty tin, around ½ fill. Add the water to the pan and bring to a simmer.
- Stir in the coconut milk powder, garam masala, kasuri methi, chillies and ½ the fresh coriander. If it looks a little too thick add a little water until it’s the consistency you desire. Cook for 15 minutes.
- Add the rest of the coriander to the pan and cook for 5 -10 minutes more until the chicken is cooked
- Add salt to taste and then serve with rice.