A fragrant blend of spices-
create this Malaysian curry
powder for meats.you’ll notice
how deep and intense the flavors
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I stand corrected, store-bought spice blends can never replace a home-made spice mix.
Whether it’s a Sri Lankan curry powder, a tandoori spice paste or a Malaysian spice mix when you make it at home, there is no comparison, your homemade version will always be more aromatic with deep flavors giving the curries strong and distinct taste.
Food and memories……
Food has a way of bringing about memories from childhood that you might have thought forgotten.
I hope one day, my kids will carry these evocative memories connected to food, I hope that they remember that meals at home were food adventures and a glimpse to another far away place. more than anything I wish they’ll do the same with their own families and enjoy.
The pungent and beautiful aroma of this Malaysian spice blend triggered memories of my grandfather and he’s special Beef satay made over an open fire using coconut shells as fire fuel.
They were the first thing he made for us on our visits and the best satay I’ve ever tasted.
I’m still trying to recreate those delicious satay skewers and failing but when I do I’ll definitely share it with you.
Thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message.
You can keep track of new recipes by liking or following the blog social media profiles but life happens and I do forget to update them sometimes.
He was an artist and an avid gardener and almost everything that came out of the kitchen was from his garden. slopes of lettuce, vines of passion fruit, ripe tomatoes, a tree full of green oranges are my memories of his garden.
Among so many recollections, there’s one that is still precious to me,
I loved and still love tomato sauce, and there’s this memory of me asking him for Tomato sauce and his idea of a tomato sauce was plucking a few ripe Tomatoes from his garden, squashing it with his fingers with a spoon of Sugar and handing it over to me.
I vaguely remember not being happy about it but the plate of sauce sure looked as if it was licked clean.
Well, that’s my story behind the reason I decided to do a Malaysian curry powder than a Sri Lankan one, in case you are wondering, moving on to today’s recipe.
Making your own spice mix
and creating your own secret
I noticed there are certain similarities as well as differences in a Sri Lankan curry powder and Malaysian spice mix.
knowing them gives me an understanding of how ratios of individual ingredient bring about different flavors.
It really does bring meaning to terms”family recipes”,”my grandmother’s special spice blend”.
It’s all about finding the perfect ratio and unique ingredient that helps to elevate the dish in a unique way.
Save the recipe to your favorite Pinterest board by pinning the image below!
How to make your own
Malaysian spice mix for meats
Please make sure to read the recipe instructions to avoid mistakes.
The following quantity would give you close to 100g of Malaysian curry powder.
3 tablespoons of Coriander seed
1 tablespoon of cumin seeds
2 tablespoons of raw rice
a 3-4 inch piece of Cinnamon
1 tablespoon of red chilli flakes
1 tablespoon peppercorns
1 tablespoon of fennel seed
1 tablespoon of fenugreek seed
3 tablespoon of Turmeric powder
Place a pan or skillet over low fire and let the pan heat for a few minutes.
Add all the spices EXCEPT Turmeric powder and slow roast the ingredients for 12-15 minutes without burning them.
While the spices slow roast make sure to constantly move the ingredients with a spoon so that all the spices slow roast evenly.
Once the spices turn fragrant, remove pan and let the ingredients completely cool.
Once they cool, grind the ingredient until they turn into a smooth powder.
Add the Turmeric powder into the ground spice.
The reason you add the turmeric powder after grinding is that turmeric tends to stain which is what exactly happened to me, I now have a yellow grinding container.
Transfer the spice mix into an airtight container and use as needed.
- 3 tablespoons of Coriander seed
- 1 tablespoon of cumin seeds
- 2 tablespoons of raw rice
- 5 cloves
- 2-star anise
- a 3-4 inch piece of Cinnamon
- 5 cardamom pods
- 8 dried chillies
- 1 tablespoon of red chilli flakes
- 1 tablespoon peppercorns
- 1 tablespoon of fennel seed
- 1 tablespoon of fenugreek seed
- 3 tablespoon of Turmeric powder
- Place a pan or skillet over low fire and let the pan heat for a few minutes.
- Add all the spices EXCEPT Turmeric powder and slow roast the ingredients for 12-15 minutes without burning them.
- While the spices slow roast make sure to constantly move the ingredients with a spoon so that all the spices slow roast evenly.
- Once the spices turn fragrant, remove pan and let the ingredients completely cool.
- Once they cool, grind the ingredient until they turn into a smooth powder.
- Add the Turmeric powder into the ground spice.
- The reason you add the turmeric powder after grinding is that turmeric tends to stain which is what exactly happened to me, I now have a yellow grinding container.
- Transfer the spice mix into an airtight container and use as needed.