Originally Posted by urmaniac13
boufa, I should have reported back earlier, but I did try the curry leaves, by now I used them a few times in our dinners, and it is wonderful!! I take a small handfull of the leaves, kinda crush them by hand first, then put it in the pestle and grind them together with the freshly toasted coriander seeds, and mix with other curry spices, like turmeric, ginger, cinnamon, cumin, and (later towards the end of cooking) cardamom. The combination of toasted coriander seeds and the leaves definitely fill the gap where I always thought my curry dishes were missing little something. Now I don't even use garam masala, and get a pretty decent flavour, I think I can pat myself on the back...
Thanks for your feedback, I am glad that you were successful in your experimentation and you truly deserve a big pat on the back.
However, in case you want to try your hand at making good Nonya (Peranakan) curry chicken, here is the curry powder recipe of Mrs Leong Yee Soo, an authority on Nonya cooking based on her bestseller cookbook, Singaporean Cooking Vol 2.
1.2kg (42oz) coriander seeds
425gm (15oz) cumin seeds
285gm (10oz) aniseed
425gm (15oz) dried chillies
140gm (5oz) tumeric
140gm(5oz) white peppercorns
75gm (2-1/2oz) cinnamon bark
2 star anise
75gm (2-1/2oz) poppy seeds (optional)
1. Wash coriander, cumin and aniseed in separate lots in a large saucepan of water. Drain well and dry in sun together with the dried chillies.
2. Put on a tray the rest of the ingredients except the poppy seeds. Heat oven slightly and toast the tray of ingredients for 30-45 minutes till ingredients are heated through and smell fragrant.
3. Mix all the ingredients together and blend into a fine powder. Spread to cool completely before storing in an airtight bottle.
Please note that this curry powder is only for meat dishes. Due to the strong flavour, there is no need to add curry leaves to make it any stronger.