When I lived in Sibu I was not too sure about all the names and looks of the curry spices we used. We simply went to the market to buy a packet of wet curry past, request for a less hot one and for more of the yellow stuff. And then off we went to cook our Foochow curry. We were never specific about the spices.
I learned more about the spices when I moved to Miri.
The following is the list of spices we would need for a decent curry.
I needed to make my own curry powder because it was hard to get the curry paste in Miri. And this was before the arrival of Baba's curry powder packet!!
2 tablespoons cumin seeds
4 tablespoons coriander seeds
2 tablespoons fennel seeds
2 tablespoons feungreek seeds
1 tablespoon cardamon seeds
some knobs of tumeric or 2 tablespoons of tumeric powder
2 tablespoon raw rice (this will bring the powder together and create a good paste)
10 dried chillies (pound into a paste after soaking)
2 one inch stick cinnamon (to be added to the paste in the kuali)
2 star anise seeds (to be added to the paste in the kuali)
To make the Foochow curry, we need lots of Bombay onions, some potatoes and some long beans. Grated coconut from one coconut would be enough to make one bowl of thick coconut milk and two bowls of thin coconut milk. Squeeze with a man's handherchief.
No lemon grass is required.
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