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Quick and Easy Recipe
MALAYSIAN CURRY POWDER Recipe
I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother's house as she roasted curry powder. My grandmother roasted curry powder in a wok 1-yard in diameter, over a charcoal stove, and had all of us - her grandkids - tightly packed the spice mix into recycled glass ketchup bottles which she then sells. Unfortunately, none of us documented her recipe so I created this concoction based on what I remembered from those hot afternoons in Malaysia 30+ years ago! And dedicate it to the memory of my grandmother.
Malaysian curry powder reflects the blend of South Indian, Sri Lankan and Peranakan flavors.
| Prep time: 10 Minutes |
Malaysian
|
| Cook time: 5 Minutes | Servings: 1 cup |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 122g | |
| Calories 373 | |
| Calories from Fat 93 | 25% |
| Total Fat 11.17g | 14% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 65mg | 3% |
| Potassium 1130mg | 32% |
| Total Carbs 70.98g | 19% |
| Dietary Fiber 27.0g | 90% |
| Sugars 0.57g | 0% |
| Protein 17.09g | 27% |
Ingredients Convert Measures
- 6 Tablespoons whole coriander
- 2 Tablespoons whole cumin
- 2 Tablespoons whole fennel
- 3 Tablespoons whole fenugreek
- 2 Tablespoons whole black pepper
- 1 3-inch stick cinnamon
- 2 Tablespoons rice
- 1 teaspoon cardamom seeds
- 1 teaspoon cayenne
- 5 whole dried red peppers, stems and seeds removed
- 4 cloves
- 1 star anise
- 5 tablespoon ground tumeric
Directions
- Over medium heat, dry-fry all whole spices (everything but the tumeric) in a wok or a skillet for about 5 minutes or until fragrant. Stir/ toss constantly to make sure the spices don’t burn.
- Let cool slightly, transfer to a spice grinder and grind until it becomes a fine powder.
- Mix in tumeric and store in a air-tight glass jar for up to six months.
