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.
Servings: 6 servings
- 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)
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.
Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 8mg | Potassium: 200mg | Fiber: 3g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 44.4mg | Calcium: 65mg | Iron: 2.6mg