A good Malaysian curry needs a good foundation - an authentic curry powder is essential. This recipe is as authentic as it gets - sweet and smoky with anise notes that play an essential role in creating the unique flavour and fragrance of Malaysian cuisine.
1tspchilli powder(you can add more if you want to add more heat)
Instructions
In a dry frying pan, toast all the whole spices for 1-2 minutes until spluttering and jumping around. Remove from the heat into a bowl and cool slightly.
Tip into a spice grinder (you may need to do this in batches) and grind into a fine powder.
Mix in paprika and chilli powder. Decant in a sealable container or jar and keep in a cool, dark spot until needed. It'll be fine and fresh for 6-8 months.A portion for one curry would be around 4 heaped teaspoons.
Video
Notes
This powder is perfect for chicken. But can be used for beef, lamb, duck and even seafood.