Vietnamese all-purpose curry powder (cari)

Adapted from Curry, Dorland Kindersley

Vietnamese curries typically use powders, rather than pastes as is common in other Southeat Asian cuisines. In our version of this mix, we toast the whole spices and grind them to a fine powder for a deep flavour.

Time

25 minutes total: 15 minutes attended, 10 minutes unattended

Storage notes

Air-tight container out of direct sunlight.

Difficulty

very easy

Yield

44 g (servings 10 –20)

Ingredients

Weight

Volume

Procedure

—

Pre-heat oven to 170°C / 338°F.

Coriander seeds

20 g

4 tbsp

Turmeric, dried, ground

6.8 g

1 tbsp

Curry leaves, dried

8 leaves

Dried red chillies (optional)

1 –2

Cumin seeds

4.2 g

2 tsp

Fenugreek seeds

3.7 g

1 tsp

Black peppercorns

2.9 g

1 tsp

Star anise

2 g

2 pods

Mustard seeds

1 g

½ tsp

Cinnamon, pieces

0.9 g

½ tsp

Cloves, whole

0.8 g

½ tsp

Combine in a oven-safe frying pan or spead on a baking tray.

Toast in the oven until aromatic, 10 minutes. Allow to cool slightly.

Grind to a fine powder.

(Optional) Pass through a fine sieve.

Ginger, dried, ground

1.8 g

1 tsp

Nutmeg, grated

1.1 g

½ tsp

Add to spice mix and mix to combine.

Original: 2006. Adapted: 2020.

Nutrition

Serving size 4 g; calories 14.3 kcal, kilojoules 59.7 kJ, protein 0.6 g, carbohydrates 1.2 g, sugar 0.1 g, fat 0.7 g, saturated fat 0.1 g, unsaturated fat 0.8 g, trans fat 0 g, fiber 1.3 g, cholesterol 0 mg,

Type spice blend

Author bhsimon

Yield

Servings

–

Serving size 2–4 g

Serve	Per serve
Energy (kcal)	14.3
Energy (kJ)	59.7
Protein (g)	0.6
Fat (g)	0.7
Carbs (g)	1.2
Sugars (g)	0.1
Fiber (g)	1.3
Sodium (mg)	2.3
Cholesterol (mg)	0

Full details