Our Malaysian Meat Curry Powder is the easiest substitute for a Baba’s Meat Curry Powder without even leaving home to find it!
With more and more beautiful Indian market and supply store closing down around us we need to look at how many of the delicious Indian spice mixes we can make at how. My how to make your own Baba’s meat curry powder is super simple, and you possibly have all the ingredients in your pantry right now.
All great curries start with an amazing spice blend. This recipe will be one you can put together in no time and even adjust for a spicier or mild curry of your very own. I genuinely love creating my own spice blends. It is just so easy and so much cheaper than buying them.
Malaysian Meat Curry Powder Ingredients
As I mentioned above most of the ingredients are probably in your pantry right now! A Malaysian meat curry powder actually uses many spices we use in loads of other Indian dishes, as well as our low carb savoury recipes.
While I do use whole cloves, pods, peppercorns etc you can use ground. I just find the spice itself and the aroma from freshly toasted and ground spices is worth using whole spices. When I toast the spices it actually gets me even more excited about what I am making and what the meal will be like. Just like being transported to another country. 😂
10 whole cloves
4 cardamom pods (I use green)
black and white peppercorns
1 cinnamon stick (you can substitute ground cinnamon)
1 whole star anise
1 dried bay leaf
3 whole dried chillies (use what you love; I use cayenne) or substitute ground Kashmiri chili powder
1 tsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
1 tsp ground turmeric
1/2 tsp fresh grated nutmeg. You should know by now I am a big advocate of fresh grated nutmeg. Ground does not compare
How to Use Malaysian Meat Curry Powder
The Malaysian meat curry powder can be used in loads of curry recipes, like Tikka Masala, Curried Pumpkin Soup, Bhuna Gosht, good old Curried Snags (sausages) Biryani and more.
I will be using it just a little more in my cooking over the next few weeks as I stoke up the slow cooker and pressure cooker for some new recipes.
If you do have a few of my cookbooks you will find I use a lot of spices in my keto curry recipes and this spice mix is one that you could easily substitute for many of the ingredients used. When I cook any curries I mostly use taste as my only measure. If you taste the meal as you are making it and add any extra spice or seasoning as you go you end up with something you love. If you ever want to recreate it again, then trust me write down what you add in. How many amazing meals have we all made that we forget what we did and can never recreate. Oh the woe I feel sometimes when I do that.
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- 10 whole cloves
- 4 cardamom pods split
- 6 whole black peppercorns
- 4 white peppercorns or 1⁄2 teaspoon of white pepper
- 1 cinnamon stick
- 1 whole star anise
- 1 dried bay leaf
- 3 whole dried red chillies
- 1 teaspoon coriander seeds
- 2 tablespoons cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground turmeric
- ½ teaspoon fresh grated nutmeg
- Lightly toast whole cloves, cardamom, black and white peppercorns over medium heat until fragrant. Remove and reserve.
- Dry fry cinnamon stick, star anise, bay leaf, and chillies until fragrant. Remove from heat and add to other reserved spices.
- Fry coriander seeds until fragrant and add to other spices.
- Add remaining ingredients and cook until fragrant.
- Blend all spices in blender or grind in mortar and pestle.
- Place whole cloves, cardamom, black and white peppercorns, cinnamon, star anise, bay leaf, and chillies into mixing bowl. Heat 8 minutes/100°C/reverse/speed 1. Remove and reserve.
- Add remaining ingredients and heat 3 minutes/100°C/speed 1/reverse.
- Return all spices to bowl and mill 30 seconds/speed 10.
- Store in airtight container for up to 60 days. Beyond this the flavour mellows.
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