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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:
Cook time:
Servings: 1 cup


Cost per recipe $8.20 view details


  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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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 646g
Calories 651  
Calories from Fat 138 21%
Total Fat 16.39g 20%
Saturated Fat 2.52g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 102mg 4%
Potassium 3040mg 87%
Total Carbs 123.71g 33%
Dietary Fiber 45.1g 150%
Sugars 22.2g 15%
Protein 24.7g 40%
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