Curry Bombay Madras – Med – 28g

$3.45

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28G

Product description

Bombay Madras curry is named after the city of Madras in South India. The spice blend varies by region, however Bombay Madras curry is a relatively hot curry blend. Our curry blend is quite hot, and emphasises the beautifully fragrant spices, which have a distinct curry aroma and a deliciously intense flavour. It is generally prepared with coconut milk to give a mild and sweet curry.

 

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Flavour Notes:

Bombay Madras curry is named after the city of Madras in South India. The spice blend varies by region, however Bombay Madras curry is a relatively hot curry blend. Our curry blend is quite hot, and emphasises the beautifully fragrant spices, which have a distinct curry aroma and a deliciously intense flavour.

Culinary Notes:

Generally prepared with coconut milk to give a mild and sweet curry flavour, Bombay Madras can work with veggies, meats, seafood or even legumes. Use to make an authentic Indian curry or sprinkle over veggies or meat before roasting or grilling for an Indian twist on your favourite meals.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Made from imported and local spices; cumin, coriander, turmeric, chilli powder, garam masala, black pepper and Australian sea salt.

Country of Origin:

India

other names or spelling:

Madras sauce

How to use

  • Use to make curry dishes with any filling of your choice
  • The Madras curry dishes are usually eaten with steamed rice, pulao (pilaf), various types of bread like naan and chapatti. They are usually complemented with a salad/dip called raita
  • This blend can also be used to make a spicy dip which is known as Madras curry dip. It consists of yoghurt, lime juice, coriander, garlic, onions, hot sauce and of course our Madras curry powder
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend
  • Use 1tbsp to 500g of protein

The Spice People FAQs

Bombay Madras Curry is a spice blend inspired by the flavors of both Bombay (Mumbai) and Madras (Chennai) cuisines. It typically features a blend of aromatic spices that are used to create flavourful and aromatic curry dishes.

Bombay Madras Curry can be used to season a variety of curry dishes, including meat, poultry, seafood, or vegetable curries. It can also be used as a seasoning for rice dishes, soups, stews, or marinades.

Bombay Madras Curry typically offers a balanced blend of savoury, spicy, and aromatic flavors. It may include spices like coriander, cumin, turmeric, mustard seeds, fenugreek, chilli peppers, and other aromatic spices.

While Bombay Madras Curry is primarily intended for use in curry dishes, it can also add flavor to a variety of non-curry dishes. For example, it can be used as a seasoning for roasted vegetables, grilled meats, or rice pilaf to add depth and complexity to the flavor profile.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.