4.8 from 33 votes
Malaysian Curry Powder
A good Malaysian curry needs a good foundation - an authentic curry powder is essential. This recipe is as authentic as it gets - sweet and smoky with anise notes that play an essential role in creating the unique flavour and fragrance of Malaysian cuisine.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 Meals
Calories: 63 kcal
Cuisine:
Malaysian
Ingredients
Whole Spices
- 4 tsp cumin seeds
- 4 tsp coriander seeds
- 4 tsp fennel seeds
- 1 tsp cloves
- 1 tsp black peppercorns
- 2 cinnamon sticks
- 10 cardamom pods
- 8 star anise
Powdered spices
- 8 tsp paprika
- 1 tsp chilli powder (you can add more if you want to add more heat)
Instructions
- In a dry frying pan, toast all the whole spices for 1-2 minutes until spluttering and jumping around. Remove from the heat into a bowl and cool slightly.
- Tip into a spice grinder (you may need to do this in batches) and grind into a fine powder.
- Mix in paprika and chilli powder. Decant in a sealable container or jar and keep in a cool, dark spot until needed. It'll be fine and fresh for 6-8 months.A portion for one curry would be around 4 heaped teaspoons.
Cup of Yum
Notes
- This powder is perfect for chicken. But can be used for beef, lamb, duck and even seafood.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1174mg
(49%)
Potassium
299mg
(9%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
2292IU
(46%)
Vitamin C
2mg
(2%)
Calcium
121mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Meals
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1174mg | 49% |
| Potassium | 299mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 2292IU | 46% |
| Vitamin C | 2mg | 2% |
| Calcium | 121mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.