Tekka Centre & A Spot of Curry: Little India Continued

Enter the Tekka Centre and you are absolutely taken with the smells of meat, fruit, spices, and Durian! It’ a fascinating look into the age-old custom of hawking food. Wet Markets are quite a tradition here in S’pore (see my blog posting: Wet Markets: A Lasting Tradition? for more information on why they may be going out of style). Tekka Centre was just renovated/reopened and I actually saw the same woman selling Banana leaves that was talked about in a Straits Times article.
Did you know that Tapioca looked like this?
This is what Durians look like! Yes, they are VERY, VERY stinky – that’s why you see the below signs in the older MRT Trains. We were told if you can handle Jack Fruit (See the posting Wet Markets: A Lasting Tradition?) then you can do Durians. Well, I know Paul is not interested in trying Durian and I might, but I may have to plug my nose!
Here are some photos of the Tekka Wet Market –
Carol had us pause at the food centre to discuss Curry. She explained that Fish Head Curry is made with Moringa (in S’pore they refer to it as Drumstick ). It looks like a long Okra; but this long thin green “drumstick” has some hidden health benefits: it has higher vitamin A than Carrots, more vitamin C than Oranges, more Potassium than Bananas, high protein and has 4 times the Calcium of milk! How about that?! Carol said that in Africa they are drying the leaves of the Moringa and sprinkling it on their food in the morning – it gives them enough protein for the entire day!! Additionally, Moringa is also a Body Butter scented product for The Body Shop. I’m going to bring some back if they don’t already sell it in the States!
So, Curry – it’s difficult to get and to make a good Curry. But, as I was told in the Wet Market by a very old “Uncle” (older Chinese man), that men are to do the cooking and women are good to the have the babies! What a kick – I wish I had been able to get his picture; he had such character in that face of his. I got the impression later that he ambushes Carol’s tour every time and give an unsuspecting couple his spiel.

According to Carol, to make a good Curry you need to have your oil “piping hot” and have the following spices: Star Anise, Cinnamon, Coriander, Cumin, Curry Leaf and Mustard Seeds – the seeds will “pop” when it’s ready for the “OGG” – Onions, Garlic & Ginger. I loved how Carol was trying to be “Rachel Ray!” After all of the prep, you add in your Curry Powder – this is according to taste; there are different kinds. You can overcook your Curry so Carol said that when you have a good Fragrance, it’s done – don’t cook it any more. At that point you can add the following in this order: Milk (or chosen Liquid – Soy Milk, etc.), Thickener (Potatoes, Tomatoes, and/or Veggies), then Salt (Sometimes the Indians use Sugar) and finally Coconut Cream. Add the end you would add your Chicken, Lentils, etc. however you wanted to serve it. It was quite a treat to learn more about Curry – this was always a mystery to me and I was a little apprehensive in trying it, but Paul loves Curry, so I need to get on the ball! Smile…

Outside the Tekka Wet Market, there was a man practicing a dying tradition – the Parrot Astrologer. Paul and I didn’t get to try it but one of the other tour members did. I have some pictures below. Essentially, the man releases the parrot onto a table and the parrot picks up one of the fortune cards and hands it to the man. Then, the man reads the fortune to you. Carol said it was a quite a treat to see him; he is not there often, and of the elders, he is the only one remaining.