Posts Tagged ‘Malaysian curry powder’

Once upon a time, spices were worth more than gold.

Great wars were fought over them, trade routes were forged to supply them, and for many years they were exclusive to only the wealthy upper classes in Europe.

How times have changed!  Every two years, I replenish all my spices with a visit to the Aum Spice Centre in nearby Croydon (many foodies insist this should be done every six months, but I can’t bear the wastage).  The photo above shows most, but not all, of the spices and ingredients I was able to buy for $60.

I bought raw peanuts and urud dal for lemon rice, and white sesame seed for dukka and bagels

I always use a lot of coriander, both seed and powder, and needed more star anise, turmeric and cinnamon for my new curry powder mix.  I also bought a packet of caraway seed to make harissa

My all-time favourite chillies are these dried Kashmiri ones. I keep trying more exotic varieties, but I always come back to these simple chillies, with their gorgeous redness, moderate heat and sweet flavour. And at $3.50 for 200g, they’re an absolute bargain…photo below is about 20g or 35c worth…

I buy Kashmiri chillies in dried pods, flakes and powder…

On a whim, we picked up some pomegranate powder.  It wasn’t expensive, although I’m not sure what to do with it.  Any suggestions?

Asian junk food is quite irresistible – Malaysian tapioca chips and locally made bhuja mix – both hot and spicy.  The red bits in the bhuja mix are slivers of dried chilli!

I’m well and truly stocked up for the coming year.  And as both our sons have recently developed a palate for hot food, I’m anticipating lots of curries and spicy dishes in the near future.  Off to check out Mamta’s Kitchen now for inspiration!

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Aum Spice Centre
19 The Strand
Croydon NSW 2132
(02) 9744 1177

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If I get to spend Saturday playing in the kitchen, the whole week that follows is much easier, in so many ways.

Ingredients are prepared, treats and loaves are baked, and frankly, I’m just a nicer person for having had the chance to unwind.

Yesterday, I messed around with making my own Malaysian curry powder…

Here’s my final blend…

  • 150g coriander seed
  • 40g fennel seed
  • 25g cumin seed
  • 25g white peppercorns
  • 5g black peppercorns
  • 25g dried Kashmiri red chillies (seeds removed)
  • 10g Kashmiri chilli powder
  • 20g ground turmeric
  • 5g cardamon powder
  • 1 star anise
  • 5 cloves
  • 10cm piece cinnamon

I pounded the star anise, cloves and cinnamon with a mortar and pestle, then roasted them with the coriander, fennel, cumin, peppercorns and whole chillies in a dry wok for a few minutes until fragrant.  The mix was blitzed in a large food processor and then combined with the chilli powder, turmeric and cardamon powder.  As the mixture was still quite coarse, I ground it down further in small batches in a coffee/spice grinder. A handful of dried curry leaves was added at the end.

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We made seven and a half litres of stock (beef, chicken and fish), following the instructions in this great YouTube clip – it was nice to give the old pressure cooker a workout…

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A discussion with Linda about sourdough bagels inspired a batch…

I’ve written two bagel posts in the past – a step by step tutorial on yeasted bagels and one on sourdough bagels.  The links are here:

Yeasted Bagel Tutorial
Sourdough Bagels

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I turned a couple of experimental loaves into dry breadcrumbs – the slices were dried in a 100C oven for two hours until crisp and then whizzed in the food processor.  Crumbed flathead fillets are one of Small Man’s favourite meals…

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And finally, I made a rabbit pie for dinner, although I didn’t get to take a photo before Big Boy tucked in!

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Anything exciting happening in your kitchen this weekend?

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