Friday, 16 October 2009

Malaysian Meat Curry Powder

I managed to get a hold of fennel seeds in Sweden, and set out to make the Malaysian Meat Curry Powder one night when my bf had a friend over.

Making the powder was really easy and well worth the effort. However my spice grinder, an old fashioned coffee grinder, did make the actual process of grinding the spices somewhat tedious and difficult. But plans are that I'm buying an electric spice grinder in the near future. Can't wait!

Malaysian Meat Curry Powder
(adapted from Spicie Foodie)

10 whole cloves
10 whole black peppercorns
4 whole cardamom pods
1(5cm) cinnamon stick
4 whole dried red chilies
4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric
Roast the spices according to size on medium heat starting with cloves, peppercorns and cardamom. When the spices start to smoke and release their fragrance tip onto a plate and allow to cool. Next toast cinnamon and chilies, then coriander seeds. Last but not least, toast the cumin- and fennel seeds.
Grind the toasted spices, either in a coffee/spice grinder or in a pestle and mortar, into a fine powder. Add in the turmeric.

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