Malaysian Curry Powder
Spices / All Seasons / Echo / Serves: 48

6 tbsp Coriander Seed
2 tbsp Cummin Seed
2 tbsp Fennel Seed
2 tbsp Fenugreek Seed
2 tbsp Black pepper Corn
2 tbsp Raw Rice
2 tbsp Cayenne Pepper/Korean Chili flake
5-6 Cloves
1 Star Anise
1 tsp Cardamom Seeds
1 3-4 inches Cinnamon Quill, broken into pieces
15 dried chilli
6 tbsp Turmeric Powder


Store curry powder in an airtight container for up to a year.


Heat a heavy bottom pan,at low heat, roast all the spices (except turmeric powder).
Slowly stir the spices till fragrant and roasted (10-15min). It will take about 10-15 minutes to roast those spices.

Cool spices then grind into a powder using a coffee grinder, spice grinder or mortar & pestle. Stir in turmeric powder and mix well.