On Thursday, 28 March 2013 02:15:50 UTC+10, sf wrote:
> On Wed, 27 Mar 2013 01:26:35 -0700 (PDT), Timo wrote:
>
> > Modify, or find a different recipe (that is, if, hypothetically, you wanted to cook Indian curry). The above + black pepper, turmeric and sweet paprika are a sufficient set of dry spices. The biggest omissions would be fenugreek and mustard seeds, which you can do curries without.
>
> If I did that, then buying a premade powder would be fine.

It is fine. It comes with the downside that you buy a jar/packet of 20 identical curries. If you could curries once a year or less, having them all the same is not necessarily bad; could be a good thing. If you cook curries 100 times a year, or more, then it's a Bad Thing.

Premade powder is the authentic way to make English curries, pre-made paste block is the authentic way to make Japanese curries.

The Indian shop where I buy most spices has some pre-mix curry powders, Indian-style mixes of course. Mostly 500g and bigger bags, which is a lot of the same curries.