Hi Mamta,

Do you have a set rule as to how much ground masala (curry powder) you would use as to the weight of meat you are using?

jumping in slightly, it would depend on several things -

1 - what you were making

2 - what you were used to

3 - which spices you were using

4 - how old the spices are

5 - the overall effect you were going for...

Each recipe tends to have tweeks and quirks depending on cooking methods, what its going with, what else is being cooked with it etc...

Steve

No Nick, I don't have a rule, but most of my recipes are for around 500 gm. of main ingredient. To make a curry (dish with gravy) I will use roughly 2 full tsp. coriander powder, 1 level tsp. turmeric, 1/4 tsp chilli, 1 full tsp paprika, if used. Salt is always to taste. Other spices depend upon what I am making. I am sorry, I couldn't give you a simpler answer.

As Steve says, it depends upon what you are making, the strength/age/quality of your spices and your personal taste. Regional cuisine also differers in the spices they use.

Thank you very much for your comments