Malaysian Meat Curry Powder
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.
Servings: 10
Ingredients
- 10 whole cloves
- 4 cardamom pods split
- 6 whole black peppercorns
- 4 white peppercorns or ½ teaspoon of white pepper
- 1 cinnamon stick
- 1 whole star anise
- 1 dried bay leaf
- 3 whole dried red chillies
- 1 teaspoon coriander seeds or ground coriander
- 2 tablespoons ground cumin or cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground turmeric
- ½ fresh grated nutmeg
Instructions
- 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.
- Fry coriander seeds until fragrant and add to other spices. Add remaining ingredients and cook until fragrant.
- Blend all spices in a blender or grind with a mortar and pestle.
Notes
How to Store Malaysian Meat Curry Powder:
- Airtight Container: Transfer the curry powder to an airtight container to protect it from air and moisture.
- Cool, Dark Place: Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight.
- Avoid Heat: Keep the curry powder away from heat sources, as exposure to heat can lead to flavor deterioration.
- Check Regularly: 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.
- Use Within Six Months: While the spices won’t spoil, their flavors may diminish over time. Aim to use the curry powder within six months for optimal taste.