Malaysian-Style Curry Powder for Meat


Preparation info

  • Difficulty


  • Makes about

    ¾ cup

Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

Paprika, made from a dried chili pepper, stands in for a hard-to-find Malaysian mild chili in this recipe. Red chilies play a dominant role in this curry, marrying with coriander to elevate rich meat flavors. Cinnamon, anise, cardamom, and other sweet spices are indigenous to the Malay peninsula, which has been one of the world’s most important spice growing areas for centuries.


  • ¼ cup Ground coriander
  • 3 Tbsp. Ground paprika
  • 4 tsp. Ground cumin
  • 1 Tbsp. Ground anise seed
  • 2 tsp. Ground turmeric
  • 2 tsp. Ground long red chilies or other hot red chili
  • 1 tsp. Ground cinnamon
  • ½ tsp. Ground star anise
  • ½ tsp. Ground cardamom


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