Recipe No 761 spice blend Original 2006 Adapted 2020

Vietnamese all-purpose curry powder (cari)

Vietnamese curries typically use powders, rather than pastes as is common in other Southeat Asian cuisines. In our version of this mix, we toast the whole spices and grind them to a fine powder for a deep flavour.

Adapted from Curry, Dorland Kindersley

Time

Prep:

Total:

Difficulty
very easy
Yield
10–20 serves • 44 g
Metric Imperial

Processes

  • —
  1. 01
    Pre-heat oven to 170°C / 340°F.

  • Coriander seeds (¼ cup)
    20 g
  • Turmeric, dried, ground (1 tbsp)
    6.8 g
  • Curry leaves, dried
    8 leaves
  • Dried red chillies (optional)
    1 –2
  • Cumin seeds (2 tsp)
    4.2 g
  • Fenugreek seeds (1 tsp)
    3.7 g
  • Black peppercorns (1 tsp)
    2.9 g
  • Star anise (2 pods)
    2 g
  • Mustard seeds (½ tsp)
    1 g
  • Cinnamon, pieces (½ tsp)
    0.9 g
  • Cloves, whole (½ tsp)
    0.8 g
  1. 02
    Combine in a oven-safe frying pan or spead on a baking tray.
  2. 03
    Toast in the oven until aromatic, . Allow to cool slightly.
  3. 04
    Grind to a fine powder.
  4. 05
    (Optional) Pass through a fine sieve.

  • Ginger, dried, ground (1 tsp)
    1.8 g
  • Nutmeg, grated (½ tsp)
    1.1 g
  1. 06
    Add to spice mix and mix to combine.

Storing

Air-tight container out of direct sunlight.

Categorisation

Category
spice blend
Meal
component
Cuisine
vietnamese
Diet
vegan vegetarian
Tags
curry spice spice mix spices vietnam vietnamese