1/2 teaspoon Malay Meat Curry Powder

Malay Curry Powder - Meat


Malaysia & Singapore   -   serbuk kari - daging
Makes:
Effort:
Sched:
DoAhead:  		 7 T
**
25 min
Yes		 Malaysians use this powder for Meats and Poultry. For Fish, see our Malay Curry Powder - Fish. This recipe fits in a 4-oz spice jar.

2
1/4
1
4
15
2
4
1
-----
tt
T
c
T


in
pod
t
----

Cumin seeds
Coriander seeds
Fennel seeds
Red Chili dry (1)
Cloves, whole
Cinnamon stick
Cardamom
Peppercorns black  
-- Options
Turmeric (3)
Make:   -   (20 min)
  1. In a dry skillet, over moderately high heat, separately toast all SPICES until aromatic and darkening just a shade. Red Chilis should have dark splotches but not burned splotches. Toast separately because they all take different times. I do the Cumin first because it's easiest to tell when the pan is hot enough. Pour out on a dish to cool.
  2. When Spices are well cooled, grind all to a powder in a Spice Grinder or Mixie (see Grinders).
  3. Mix All Ingredients thoroughly.
  4. Package in an airtight jar away from heat and light.
NOTES:

  1. Chilis:

      For these I use 4 de Arbol chilis. Thai would be a bit hotter, Japones a bit less hot. For details see our Chilis - Thai & Southeast Asian page.

  2. Grinders:

      A little whirling blade coffee grinder works well, but will have to grind in batches. My Mixie does the whole thing in 4 seconds. You could also use a big stone Mortar with a heavy Pestle.

  3. Variations:

      Among recipes I have studied, there is little variation in ingredients, except some add a little Turmeric and some add a whole lot of Turmeric (1 t to 1 T). This is added untoasted. The other ingredients vary widely in proportions, though the 4 dried red chilis seem fairly standard. Of course none of the recipes tell you what kind of chili or how hot.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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