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Add a photoI 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.
Ingredientes
- 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
Direcciones
- 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.
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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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