Malay-Style Curry Powder
HEAT RATING: MEDIUM Toasting whole spices before grinding them greatly enhances their flavour, but watch them carefully to prevent overtoasting, which makes them bitter. You can keep this mixture in an airtight jar and use it in any recipe that calls for curry powder, or present it to an adventurous cook as a gift. Avert your face when toasting the cayenne because it will sting your eyes.
Servings: 1/2 cup (125 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 34 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 7 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 21% |
| vit A | 2% |
| vit C | 5% |
| folate | 1% |
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3 tbsp (50 mL) coriander seeds
1 tsp (5 mL) white peppercorns
1/2 tsp (2 mL) black_peppercorns
3 pieces (each 2 inches/5 cm long) cassia bark (or 2 sticks cinnamon)
1-1/2 tsp (7 mL) whole cloves
Half whole nutmeg, broken in pieces
2 tbsp (25 mL) fennel seeds
4 tsp (20 mL) cumin seeds
2 tsp (10 mL) aniseed
1 tsp (5 mL) fenugreek seeds
7 tsp (35 mL) turmeric
2 tsp (10 mL) cayenne pepper
1/2 tsp (2 mL) black cardamom seeds
6 whole green cardamom pods
Preparation:
In small skillet, toast spices separately as follows over medium-low heat, shaking pan, until slightly darkened and fragrant: coriander seeds, 5 to 6 minutes; white and black peppercorns, cassia bark, cloves and nutmeg, 2 to 3 minutes; fennel seeds, cumin seeds and aniseed, 1 to 2 minutes; fenugreek seeds, 30 seconds; turmeric and cayenne, just until a shade darker, 10 seconds.
In clean coffee grinder, grind toasted spices (except turmeric and cayenne) and black and green cardamom to fine powder. Strain through fine sieve into bowl. Return any coarse bits to grinder and grind until fine; add to bowl. Mix in turmeric and cayenne. Let cool completely. (Make-ahead: Store in airtight container in cool, dark, dry place for up to 1 month.)
Additional Information
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Milder Version: Reduce cayenne pepper to 1/2 tsp (2 mL).
Source
Canadian Living Magazine: May 2003
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