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  • MALAYSIAN CURRY POWDER

    3 votes
    MALAYSIAN CURRY POWDER
    Prep: 10 min Cook: 5 min Servings: 1
    by Linda Tay Esposito
    31 recipes
    >
    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.

    Ingredients

    • 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

    1. 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.
    2. Let cool slightly, transfer to a spice grinder and grind until it becomes a fine powder.
    3. Mix in tumeric and store in a air-tight glass jar for up to six months.

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