Modernist Recipes DB

Malaysian meat curry powder

Time

15 minutes total

Difficulty

very easy 

Yield

35 g (servings 2 –3)

Ingredients
Weight
Volume
Procedure
A
Cloves, whole
?
10 pieces
Peppercorns, black, whole
?
10 pieces
Cardamom pods, whole
?
4 pieces
Cinnamon stick
?
2" / 5.1 cm
Dried red chilli, whole
?
4 pieces
Coriander seeds
20 g
4 tbsp
Cumin seeds
12 g
2 tbsp, whole
Fennel seeds
2 g
1 tsp, whole
1
Roast in a dry pan in a 170°C / 338°F oven for 15 minutes, stirring every 3 minutes.
2
Transfer to the bowl of spice grinder.
B
Turmeric, ground
2.2 g
1 tsp
3
Add to bowl and grind to a fine powder.
4
Pass through a fine sieve.
5
Repeat step 3 and step 4 for additional yield.

Nutrition
Serving size 18 g; calories 57.7 kcal, kilojoules 241 kJ, protein 2.5 g, carbohydrates 3.8 g, sugar 0.2 g, fat 3.3 g, saturated fat 0.2 g, unsaturated fat 4.4 g, trans fat 0 g, fiber 5.3 g, cholesterol 0 mg,

Type spice blend curry paste

Author

Yield

g

Servings

–

Serving size 12–18 g

Serve

Per
serve
Energy (kcal)57.7
Energy (kJ)241
Protein (g)2.5
Fat (g)3.3
Carbs (g)3.8
Sugars (g)0.2
Fiber (g)5.3
Sodium (mg)14.4
Cholesterol (mg)0

Full details