Many families in Malaysia, especially the Baba Nyonya, have their own secret recipes for Curry Powder, taught only to the daughters in family and pass on for generations.
These family secret makes the curry made in every home taste a little differently, and made the family proud !
I previously wrote a few recipes that called for Malaysian Curry Powder. And received many requests asking where to buy the curry powder.
The asian supermarket in US normally do not carry Malaysian curry powder, reason is probably low in demand. The only way to get it in the states is to purchase online, where shipping could also cost a fortune.
I have been thinking of making this curry powder the old way like my fore parents did... I did，and liking the taste and smell of it!!
Ingredients：（To make 300 gms）
6 tbsp Coriander Seed
2 tbspCummin Seed
2 tbsp Fennel Seed
2 tbsp Fenugreek Seed
2 tbsp Black pepper Corn
2 tbsp Raw Rice
2 tbsp Canyenne Pepper/Korean Chili flake
1 Star Anise
1 tsp Cardamom Seeds
1 3-4 inches Cinnamon Stick （just crack it into few pieces)
15 dried chilli
6 tbsp Turmeric Powder
Heat up a heavy bottom pan，at low heat, roast all the spices (But Turmeric powder). Slowly stir the spices till fragrance. It will take about 10-15 minutes to roast those spices. I love this step as the whole house smell so heavenly and mysterious with all those different kind of fragrance mixed together.
Let the spices cold down completely before grinding.
Use a coffee grinder, spice grinder or vitamix to grind together the roasted spices into powder, when it is done, add turmeric powder, and mix well.
Note: DO NOT grind the turmeric powder with other spices, it would stain the grinder.
Store curry powder in a airtight container, do not need to refrigerate it, it could be stored for a year, just make sure the container is completely sealed so that the taste of spices won't change.
中文版，For Chinese，Click --》自制马来咖喱粉