Malaysian Curry Powder

Step 1

In a dry frying pan, toast all the whole spices for 1-2 minutes until spluttering and jumping around. Remove from the heat into a bowl and cool slightly.

Step 2

Tip into a spice grinder (you may need to do this in batches) and grind into a fine powder.

Step 3

Mix in paprika and chilli powder. Decant in a sealable container or jar and keep in a cool, dark spot until needed. It'll be fine and fresh for 6-8 months.A portion for one curry would be around 4 heaped teaspoons.