Simple Curry Powder
This Malayan Chinese spice mixture is good for poultry, especially chicken, and robust fish curries.
Ingredients
- 2 dried red chillies
- 6 whole cloves
- 1 small cinnamon stick
- 5ml / 1 tsp coriander seeds
- 5ml / 1 tsp fennel seeds
- 10ml / 2 tsp Sichuan peppercorns
- 2.5ml / ½ tsp grated nutmeg
- 5ml / 1 tsp ground star anise
- 5ml / 1 tsp ground turmeric
Preparation
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- Remove the seeds from the dried chillies using the point of a knife, and discard any stems.
- Put the chillies, cloves, cinnamon, coriander, fennel seeds and Sichuan peppercorns in a heavy-based frying pan. Dry-fry the spices, tossing them frequently until they give off a rich, spicy aroma.
- Grind the spices to a smooth powder in a mortar, using a pestle. Alternatively, use a spice grinder, or an electric coffee grinder that is reserved for blending spices.
- Add the grated nutmeg, star anise and turmeric. Use at once or store in an airtight jar away from strong light.
Cook's Tips
- If you prefer a very hot and punchy spice mixture, then add some or all of the chilli seeds and dry fry with the other spices.
- Ensure that you wash your hands, and the chopping board and other utensils thoroughly after preparing chillies.
- If your skin is particularly sensitive, then you should wear rubber gloves while you are preparing the chillies.
Makes about 60ml/4 tbsp.