1/2 teaspoon Malay Fish Curry Powder

Malay Curry Powder - Fish


Malaysia & Singapore   -   serbuk kari - ikan
Makes:
Effort:
Sched:
DoAhead:  		 7 T
*
10 min
Yes		 Malaysians use this powder for Fish. For Meat and Poultry, see our Malay Curry Powder - Meat. This recipe fits in a 4-oz spice jar.

1/4
1
2
2
1/2
1/2
1/8
1
c
T
t
t
t
t
t
T
Coriander seeds  
Chili Powder (1)
Cumin seeds
Fennel seeds
Peppercorns  
Cinnamon
Nutmeg
Turmeric
Make:   -   (10 min)
  1. Grind All Items together to a fine powder in a Spice Grinder or Mixie (see Grinders). For Fish Curry Powder the spices are not usually toasted before grinding.
  2. Package in an airtight jar and store away from heat and sunlight.
NOTES:

  1. Chili Powder:

      Recipes all call for "Chili Powder" by measure, with no hint as to how hot, and their measures vary widely, so it's up to you to decide. I used Aleppo Extra Hot which is a good substitute for Indian Kashmiri, but a hotter powder could be used. For details see our Chilis Powders & Flake page.

  2. Grinders:

      A little whirling blade coffee grinder works well, but will have to grind in batches. My Mixie does the whole thing in 4 seconds. You could also use a big stone Mortar with a heavy Pestle.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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