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    Home / Recipes / Recipes / Tips & Tricks

    Malaysian Curry spice mix

    Jan 22, 2011 · Leave a Comment

    Malaysian Curry spice mix
    Tips & Tricks

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    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

    « Curry Malay
    Gluten Free Roti »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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