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.
- 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
- 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 donât 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.
|Amount Per Recipe||%DV|
|Recipe Size 646g|
|Calories from Fat 138||21%|
|Total Fat 16.39g||20%|
|Saturated Fat 2.52g||10%|
|Trans Fat 0.0g|
|Total Carbs 123.71g||33%|
|Dietary Fiber 45.1g||150%|