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.
- 10 whole cloves
- 4 cardamom pods split
- 6 whole black peppercorns
- 4 white peppercorns or 1⁄2 teaspoon of white pepper
- 1 cinnamon stick
- 1 whole star anise
- 1 dried bay leaf
- 3 whole dried red chillies
- 1 teaspoon coriander seeds
- 2 tablespoons cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground turmeric
- ½ teaspoon fresh grated nutmeg
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.
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.
- Store in airtight container for up to 60 days. Beyond this the flavour mellows.
Serving: 1gCalories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 23mgIron: 1mgNet Carbs: 1g