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Receta MALAYSIAN CURRY POWDER
by Linda Tay Esposito

MALAYSIAN CURRY POWDER

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.

Calificación: 5/5
Avg. 5/5 3 votos
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 1 cup

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

  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.