How To Make MALAYSIAN FISH CURRY POWDER in Your THERMOMIX

Weigh 25 g of cumin seeds (3 tablespoons) using a scale.

Weigh 9 g of fennel seeds (1 and 1/4 tablespoons) using a scale.

Weigh 5 g of black peppercorns (3/4 tablespoon) using a scale.

Set the Thermomix to the highest temperature (Veroma setting) and roast the spices for 15 minutes, setting the blade to reverse stir.

At the halfway point (7 and 1/2 minutes), add 4 g of chana dal (3/4 tablespoon) to the roasting spices.

After 15 minutes, check the spices for aroma and remove them from the Thermomix.

Weigh 28 g of coriander seeds (5 tablespoons) and add them to the roasted spices.

Weigh 40 g of mild chili powder (4 tablespoons) and add it to the mixture.

Weigh 10 g of turmeric powder (1 tablespoon) and add it to the mixture.

Weigh 6 g of white pepper (3/4 tablespoon) and add it to the mixture.

Weigh 3 g of Himalayan salt (1/2 teaspoon) and add it to the mixture.

Grind all the ingredients together in the Thermomix at speed 10 for 30 seconds.

Check the texture of the ground mixture and grind for an additional 30 seconds if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary