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Chorchaba’s Vietnamese Curry Powder

This makes plenty of powder so you can save some for later
Course: Spice Mix
Cuisine: Vietnamese
Servings: 6 People

Ingredients

  • 4 Bay leaves
  • 8 Cloves
  • 1 tsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 4 Star anise
  • 1 tsp Chilli powder
  • 1 tsp Ground Nutmeg
  • 2 tsp Cinnamon powder
  • 2 tsp Ground Turmeric

Method

  • Heat a pan over a medium heat.
  • Add the bay leaves, cloves, coriander seeds, cumin seeds, fennel seeds and star anise. Toast for 30–45 seconds, shaking the pan regularly to prevent the spices from burning.
  • Transfer the toasted spices to a spice grinder or pestle and mortar, then grind to a fine powder.
  • Add the chilli powder, ground nutmeg, cinnamon powder and ground turmeric. Pulse briefly or mix well to combine.
  • Store in an airtight container away from direct sunlight.