MALAYSIAN CURRY POWDER Recipe

• 6 Tablespoons whole coriander
• 2 Tablespoons whole cumin
• 2 Tablespoons whole fennel
• 3 Tablespoons whole fenugreek
• 2 Tablespoons whole black pepper
• 1 3-inch stick cinnamon
• 2 Tablespoons rice
• 1 teaspoon cardamom seeds
• 1 teaspoon cayenne
• 5 whole dried red peppers, stems and seeds removed
• 4 cloves
• 1 star anise
• 5 tablespoon ground tumeric

1. Over medium heat, dry-fry all whole spices (everything but the tumeric) in a wok or a skillet for about 5 minutes or until fragrant.
2. Stir/ toss constantly to make sure the spices donat burn.
3. Let cool slightly, transfer to a spice grinder and grind until it becomes a fine powder.
4. Mix in tumeric and store in a air-tight glass jar for up to six months.

whole coriander, cumin, whole fennel, whole fenugreek, black pepper, cinnamon, rice, cardamom seeds, cayenne, red peppers, cloves, anise, ground tumeric

Taken from cookeatshare.com/recipes/malaysian-curry-powder-417 (may not work)