Let me show you how easy it is to make Malaysian Curry Powder for that Far East classic Malaysian Curry used most often in curry sauces and satays. You’d be surprised most of the spices are already on hand in your pantry.
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3.6 from 10 votes

Malaysian Curry Powder

Let me show you how easy it is to make my Malaysian Curry Powder for that Far East classic Malaysian Curry used most often in curry sauces and satays. You’d be surprised most of the spices are already on hand in your pantry.
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Spice Blend
Cuisine: Malaysian
Keyword: homemade curry powder, Malaysian, Spice Blend
Servings: 6 servings
Calories: 38kcal
Author: Kevin Is Cooking

Ingredients

  • 4 dried red chiles
  • 4 cardamom pods
  • 1 cinnamon stick
  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tsp fennel seeds
  • 1/2 tsp whole cloves (12-15)
  • 1/2 tsp black peppercorns (20)

Instructions

  • Toast the whole spices in a hot, dry skillet over medium heat for 2-3 minutes until fragrant.
  • Grind to a powder in a grinder or mortar and pestle. Store in an airtight container. This makes about a third of a cup.

Nutrition

Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 8mg | Potassium: 200mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6.2% | Vitamin C: 53.8% | Calcium: 6.5% | Iron: 14.3%