Malaysian Meat Curry Powder

Our Malaysian Meat Curry Powder is the easiest substitute for a Baba’s Meat Curry Powder without even leaving home to find it!

With more and more beautiful Indian market and supply stores closing down around us I felt the need to make my own.

This spice mix is a perfect copycat Baba’s meat curry powder that is super simple. Plus you possibly have all the ingredients in your pantry right now.

All great curries start with an amazing spice blend.

This low carb curry recipe will be one you can put together in no time and even adjust for a spicier or mild curry of your very own.

I genuinely love creating my own spice blends. It is just so easy and so much cheaper than buying them.

Malaysian Meat Curry Powder Ingredients

As I mentioned above most of the ingredients are probably in your pantry right now!

A Malaysian meat curry powder actually uses many spices we use in loads of other Indian dishes, as well as our low carb savoury recipes.

While I do use whole cloves, pods, peppercorns etc you can use ground spices. I just find the spice itself and the aroma from freshly toasted and ground spices is worth using whole spices.

When I toast the spices it actually gets me even more excited about what I am making and what the meal will be like. Just like being transported to another country. 😂 

Here is all you need to make our Malaysian meat curry powder. Whole cloves, cardamom pods (I use green), black and white peppercorns.

A cinnamon stick (you can substitute ground cinnamon), whole star anise, dried bay leaf, whole dried chillies (use what you love; I use cayenne) or substitute ground Kashmiri chili powder.

Plus coriander seeds, cumin seeds, fennel seeds, ground turmeric, fresh grated nutmeg.

You should know by now I am a big advocate of fresh grated nutmeg. Ground does not compare.

How to Use Malaysian Meat Curry Powder

The Malaysian meat curry powder can be used in loads of curry recipes. Recipes like Tikka Masala, Curried Pumpkin Soup, Bhuna Gosht, good old Curried Snags (sausages) Biryani and more.

If you do have a few of my cookbooks you will find I use a lot of spices in my keto curry recipes.

This keto spice mix is one that you could easily use in many keto curry recipes to add extra flavour.

When I cook any curries I mostly use taste as my only measure. Add any extra spice or seasoning as you need and then every meal will be amazing.

Love a Good Curry Recipe?

I am a bit of a curry fan and I am guessing you are too. If you are looking for some great keto curry recipes then check out my list of favourites.

1. Low Carb Keto Butter Chicken
2. Saffron Chicken Korma
3. Red Curry Chicken – Chiang Mai
4. Thai Panang Chicken Curry
5. Massaman Chicken Curry

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To learn more about the keto diet or find like minded people asking the same questions about how to start the keto diet, join our Beginners Group. Alternatively, start with our Macro Calculator or Getting Started tab.

Learn from one another, laugh and cry (hopefully none of that 😂) and be there for mutual keto support for one another.

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Malaysian Meat Curry Powder

For all Baba’s Meat Curry Powder lovers here is how you can VERY simply make it at home for that same delicious flavour. Bonus points for its negligible carbs per serve.

4.99 from 71 votes!

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Prep Time: 1 minute min

Cook Time: 10 minutes mins

Total Time: 11 minutes mins

Course: Spice

Cuisine: Indian

Recipe Category: Low Carb

Calories: 11kcal

Author: Megan Ellam

Servings: 10 serves

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Ingredients 

1x2x3x

• ▢ 10 (10) whole cloves
• ▢ 4 (4) cardamom pods split
• ▢ 6 (6) whole black peppercorns
• ▢ 4 (4) white peppercorns or 1⁄2 teaspoon of white pepper
• ▢ 1 (1) cinnamon stick
• ▢ 1 (1) whole star anise
• ▢ 1 (1) dried bay leaf
• ▢ 3 (3) whole dried red chillies
• ▢ 1 teaspoon (1 teaspoon) coriander seeds
• ▢ 2 tablespoons (2 tablespoons) cumin seeds
• ▢ 1 teaspoon (1 teaspoon) fennel seeds
• ▢ 1 teaspoon (1 teaspoon) ground turmeric
• ▢ ½ (½) teaspoon fresh grated nutmeg

Instructions

CONVENTIONAL METHOD.

• Lightly toast whole cloves, cardamom, black and white peppercorns over medium heat until fragrant. Remove and reserve.
• Dry fry cinnamon stick, star anise, bay leaf, and chillies until fragrant. Remove from heat and add to other reserved spices.
• Fry coriander seeds until fragrant and add to other spices.
• Add remaining ingredients and cook until fragrant.
• Blend all spices in blender or grind in mortar and pestle.

THERMOMIX® METHOD

• Place whole cloves, cardamom, black and white peppercorns, cinnamon, star anise, bay leaf, and chillies into mixing bowl. Heat 8 minutes/100°C/reverse/speed 1. Remove and reserve.
• Add remaining ingredients and heat 3 minutes/100°C/speed 1/reverse.
• Return all spices to bowl and mill 30 seconds/speed 10.

Notes

1. Store in airtight container for up to 60 days. Beyond this the flavour mellows.

Your Own Notes

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Nutrition

Serving: 1g | Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg | Net Carbs: 1g

Tried this recipe?Mention @meganellam or tag #madcreations!

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