{"id":6794,"date":"2025-02-23T20:20:26","date_gmt":"2025-02-23T20:20:26","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6794"},"modified":"2025-02-23T20:24:34","modified_gmt":"2025-02-23T20:24:34","slug":"malaysian-meat-curry-powder","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/malaysian-meat-curry-powder\/","title":{"rendered":"Malaysian Meat Curry Powder"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Malaysian Meat Curry Powder<\/span><\/h2>\n
<\/div>\n
A simple Malaysian Meat Curry Powder that adds loads of flavour to your favourite curries. Try it with homemade Tandoori chicken, or curried sausages and all your favourite Asian curries.<\/span><\/div>\n
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Prep Time<\/span>1 minute<\/span><\/span> min<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>10<\/span><\/div>\n\n
Author: <\/span>Megan Ellam – MadCreations<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 10<\/span> whole cloves<\/span><\/li>
  • 4<\/span> cardamom pods<\/span> split<\/span><\/li>
  • 6<\/span> whole<\/span> black peppercorns<\/span><\/li>
  • 4<\/span> white peppercorns or \u00bd teaspoon of white pepper<\/span><\/li>
  • 1<\/span> cinnamon stick<\/span><\/li>
  • 1<\/span> whole star anise<\/span><\/li>
  • 1<\/span> dried bay leaf<\/span><\/li>
  • 3<\/span> whole dried red chillies<\/span><\/li>
  • 1<\/span> teaspoon<\/span> coriander seeds or ground coriander<\/span><\/li>
  • 2<\/span> tablespoons<\/span> ground cumin or cumin seeds<\/span><\/li>
  • 1<\/span> teaspoon<\/span> fennel seeds<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground turmeric<\/span><\/li>
  • \u00bd<\/span> fresh grated nutmeg<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Lightly toast whole cloves, cardamom, black and white peppercorns, cinnamon quill, star anise, bay leaf, and chillies, over medium heat until fragrant. Remove and reserve.<\/div><\/li>
    • Fry coriander seeds until fragrant and add to other spices. Add remaining ingredients and cook until fragrant.<\/div><\/li>
    • Blend all spices in a blender or grind with a mortar and pestle.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      How to Store Malaysian Meat Curry Powder:<\/strong><\/span>
      <\/div>\n
        \n
      1. Airtight Container:<\/strong> Transfer the curry powder to an airtight container to protect it from air and moisture.<\/li>\n
      2. Cool, Dark Place:<\/strong> Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight.<\/li>\n
      3. Avoid Heat:<\/strong> Keep the curry powder away from heat sources, as exposure to heat can lead to flavor deterioration.<\/li>\n
      4. Check Regularly:<\/strong> Periodically check the aroma and color of the curry powder. If it loses its vibrancy, it may be time to refresh the blend or make a new batch.<\/li>\n
      5. Use Within Six Months:<\/strong> While the spices won\u2019t spoil, their flavors may diminish over time. Aim to use the curry powder within six months for optimal taste.<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6791,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1921,1715,3754,818,697,1713,1712],"tags":[],"class_list":["post-6794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diabetes-friendly","category-gluten-free","category-malaysian","category-seasoning","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/02\/Malaysian-Curry-Powder-square.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6794"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6794\/revisions"}],"predecessor-version":[{"id":6803,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6794\/revisions\/6803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6791"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}