Ingredients
Malaysian Curry spice mix: (per can coconut milk or per 3 servings - increase exponentially for bigger amounts)
Turmeric, 1 tsp
Coriander, ½ tsp
Fenugreek, ½ tsp
Cumin, ¼ tsp
Cinammon, 2-3 grates
Fennel powder, ¼ tsp
Cayenne, dash, for heat
Dash ground cloves
Directions
Mix it all in a small bowl and heat a cast-iron skillet to medium-low. Toast the spices for 1-2 minutes, until they're very aromatic. This will help relieve the Fenugreek of some of its bitterness and make for a deeper, richer flavor.
Recipe Courtesy: No Face Plate
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