Malaysian-Style Curry Powder for Seafood

Compared to Thai and Vietnamese curry powders, the Malay version has a higher percentage of turmeric. This imparts a vivid yellow color to any innocent bystander that the powder touches. In ancient Malay and Indian cooking, folk medicine dictated that fish should be rubbed with pulverized turmeric to rid it of bacteria and smooth the fish flavors. Today, their folk wisdom has been proven. Chefs recognize the softening of flavors brought on by turmeric, and scientists acknowledge the proven antiseptic characteristics of this colorful rhizome.

Ingredients

  • 6 Tbsp. Ground coriander
  • Tbsp. Ground paprika
  • 2 tsp. Ground long dried red chilies or other Dried hot red chili
  • tsp. Ground cumin
  • 2 tsp. Ground turmeric
  • ½ tsp. Ground fenugreek
  • tsp. Ground anise seed

Method

  1. Blend all ingredients well in mortar, blender or minifood processor. Make sure to grind spices together for at least a minute.

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