Books by Richard Sayce
BIR Bassar Mix Powder Recipe:
Bassar is a curry powder that is frequently used in Pakistani cuisine. It has a high proportion of chilli powder and other pungent spices, which lends itself well to spicy tomato-based curries.
Here is my formula for a bassar mix powder, which uses bassar curry powder as one of it’s ingredients. This can be used instead of the my main mix powder recipe to give a sharper, hotter flavour for those who like a little creeping heat at the back of the throat. Just 1-1½ tsp of this mix powder will impart a nice, diverse taste and a spicy kick to a BIR curry. One teaspoon of it contains around a quarter to a third a teaspoon of chilli powder, so if you wish you can compensate by reducing the amount of extra chilli powder you add to a curry recipe (if it calls for it).
- 3 TBSP Bassar Curry Powder
- 1½ TBSP Turmeric
- 1 TBSP Paprika
- ¾ TBSP Cumin Seeds
- ¾ TBSP Coriander Seeds
Grind the (untoasted) cumin and coriander seeds finely and mix with the other powdered spices. You can make any amount you wish, of course – just scale up or down making sure the ratios are maintained.
- You can buy bassar curry powder (sometimes called Kashmiri masala) from Asian supermarkets or online. It’s usually sold in 100g or 400g bags. Various brands are available – Al Noor, Alamgeer, Heera and King of Spice, amongst many others.
- Make sure to check out my Bassar Fried Chicken recipe in my Curry Compendium cookbook to make good use of this version of mix powder.