Currying for flavour

Now I love a good curry.
My dad was a post office engineer.
I can see all your hands up and pleas of sir sir
What’s a Post Office engineer?

In the early days of telephones in the UK
The telephone was government owned and as it dealt with communication it was run by the post office.
Later it was renamed British Telecom and sold off.

Now as my dad was a telephone engineer he spent WW2 in India.
A sad note every one else in his class at school went into the RAF and were killed.

Digression over, it was in India that dad developed the taste for curry, which mum learned how to cooked an appreciated version with minced beef.
Now mince is versatile but often takes longer to cook than often given, it is almost impossible to over cook, and what ever the recipe, curry, cottage pie, spaghetti bolognaise, chilli con carne etc, tastes far superior if cooked one day and left to mature then eaten a day or two later, even a couple of hours will help.
Is garam masala the same as curry powder?
Well the true answer is yes, no, maybe.
Garam masala is a mix of spices sometimes with chilli for heat
Curry powder is a mix of spices sometimes with chilli for heat.
Not all curries need to be hot.

An easy curry is cooked with curry powder to start, then garam masala added towards the end, or when reheated the following day, to give a better depth of flavour.
You may find you prefer to use Garam masala first then the curry powder later.
Thus you can see several curries with the same ingredients but a different end results.

Seezya Les