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Malaysian Meat Curry Powder Thermomix

The 4 Blades kitchen is absolutely full to the brim with herbs and spices. We have our most commonly used herbs and spices in a holder on our bench. We have herbs and spices in our cupboard that are slightly less used, and then our ‘backup’ herbs and spices in another cupboard… the remainders of bigger packets that don’t fit into our spice holders.

So, when we read that Skinnymixers’ Chicken Tikka Masala required Malaysian Meat Curry Powder, we did some research to see if we could avoid going to buy more spices from the local spice shop. We came across this articleย and decided to have a shot at making our own. There were some algebraic equations involved to make sure we includedย the right quantities of what we already had in our cupboard.

While we don’t claim to be experts in Malaysian Meat Curry Powder, we thought we would share our Malaysian Meat Curry Powder Thermomix recipe with you, in case you are in the same boat. Joe absolutely LOVED the Chicken Tikka Masala (likely due to the awesome recipe, thanks Nikalene!), so hopefully we were on the money.

So here it is…(by the way, it was featured in Episode 57 of the podcast – Thermomix Indian Recipes.

Malaysian Meat Curry Powder Thermomix

Malaysian Meat Curry Powder Thermomix

Website Spicie Foodie

Ingredients

  • 10 Whole Cloves
  • 10 Whole Cloves
  • 3 Whole Black Peppercorns
  • 3 Whole Black Peppercorns
  • 4 Cardamom Pods
  • 4 Cardamom Pods
  • 1 Cinnamon Stick
  • 1 Cinnamon Stick
  • 2 teaspoons Chilli Flakes (Or 4 whole dried chillies)
  • 2 teaspoons Chilli Flakes (Or 4 whole dried chillies)
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Fennel Seeds
  • 15g Coriander Seeds (Or add 15g ground coriander after roasting step)
  • 15g Coriander Seeds (Or add 15g ground coriander after roasting step)
  • 10g Cumin Seeds (Or add 10g ground cumin after roasting step)
  • 10g Cumin Seeds (Or add 10g ground cumin after roasting step)
  • 1 teaspoon Ground Tumeric
  • 1 teaspoon Ground Tumeric

Directions

Step 1
Add the whole spices: cloves (10), peppercorns (3), cardamom pods (4), cinnamon stick (1), chilli flakes (2 tsp), fennel seeds (1 tsp), coriander seeds (15g) and cumin seeds (10g) to the bowl.
Step 2
Add the whole spices: cloves (10), peppercorns (3), cardamom pods (4), cinnamon stick (1), chilli flakes (2 tsp), fennel seeds (1 tsp), coriander seeds (15g) and cumin seeds (10g) to the bowl.
Step 3
Set 10 mins / Varoma / Reverse+Speed 1.
Step 4
Set 10 mins / Varoma / Reverse+Speed 1.
Step 5
Empty cardamom pods so that the seeds are in the bowl and discard the casings.
Step 6
Empty cardamom pods so that the seeds are in the bowl and discard the casings.
Step 7
Add the ground spices: turmeric (1 tsp). Grind Speed 10 / 30 seconds. By putting a piece of towelling paper between the lid and the MC you can avoid the spice storm!
Step 8
Add the ground spices: turmeric (1 tsp). Grind Speed 10 / 30 seconds. By putting a piece of towelling paper between the lid and the MC you can avoid the spice storm!
Step 9
Store in an airtight container.
Step 10
Store in an airtight container.

Malaysian Meat Curry Powder Thermomix

2014-11-09T20:41:50+00:00

58 Comments

  1. […] 4 – Malaysian Meat Curry Powder (from The 4 […]

  2. Monica Falconer November 11, 2014 at 4:36 pm

    HI Bec and Joe,
    Made this today and then subsequently the Chicken Tikka Masala OMG YUM and I might add my family of 6 are hard to please when it comes to Indian Curries ๐Ÿ™‚
    Thanks for sharing
    Monica

    • The 4 Blades November 12, 2014 at 10:11 pm

      Awesome! So glad it worked well for you!

    • Janet February 1, 2016 at 4:17 pm

      Hiya,

      I’ve got everything but all are ground already – only thing not is the peppercorns & fennel seeds, do I just do the last step to grind Speed 10/30 Seconds?

      Thanks in advance….

      • The 4 Blades February 4, 2016 at 10:00 pm

        Just grind the things you need to, but ensure everything is blitzed together to combine well.

    • Peter Dyer October 22, 2016 at 7:09 pm

      I just used the entire yield of this curry mix in skinnymixers tikka masala. I doubled their recipe in the Thermie and then transferred the sauce to a casserole pot on the stove, added double the chicken and finished it off there. Amazing. Very spicy but not necessarily hot, just full of flavour. Loved it.

  3. Welcome to the TM5! | Thermodynamics November 21, 2014 at 7:13 am

    […] got it yesterday but only had time to make one thing (Malaysian meat curry powder). Today I made up for it, using it for several things. Dinner was so good! I made the […]

  4. sekamelska November 21, 2014 at 7:27 am

    Thanks so much for this, and your link to the chicken tikka masala. I probably wouldn’t have made it without your recipe for the curry powder, but it would only be a slight exaggeration to say the curry was lifechangingly good!

    • The 4 Blades November 21, 2014 at 7:48 am

      That is so great to hear! Thank you!!!

  5. Lara McDonald December 27, 2014 at 2:57 pm

    Hi there, am about to make this curry powder and then the tikka just wondering if you use the same amount of this powder specified in nikalenes recipe or less (as she states at bottom to use less if making your own?)! Thankyou

    • The 4 Blades December 27, 2014 at 5:19 pm

      Great question! We had missed that instruction, so just used the same amount!

  6. Anne February 26, 2015 at 9:24 pm

    Can you use cardamom seeds from the Indian spice shop rather than the pods?

    • The 4 Blades February 27, 2015 at 7:37 am

      Yep, you sure can! Seeds are probably easier, it’s just that because they aren’t in the pods sometimes they aren’t as fresh. ๐Ÿ™‚

  7. Alix March 19, 2015 at 4:34 pm

    This is exactly what I was looking for. Decided last night that I was going to cook skinnymixers curry for family tomorrow night but We don’t have an Indian grocer or anything where I live so I thought surely “ernie” my TM could make this powder and sure enough he can. Thank you for posting this. Curry savers

    • The 4 Blades March 20, 2015 at 9:48 am

      No problems, let us know how you go!

  8. kristy April 27, 2015 at 11:03 am

    Sorry i am a bit thick do i add the cardarmon pods with the whole spices then take them out after the 10 mins cooking or do i add all the whole spices except cardarmon pods cook for 10 mins the open the pods and add insides

    • The 4 Blades May 3, 2015 at 5:28 pm

      You’re not thick at all! And apologies for the delay! You add the whole cardamom pods at the beginning, heat them up, then empty the seeds from the pods into the bowl. I hope this helps!

  9. Selina May 3, 2015 at 4:17 pm

    This is great, thank you so much! I doubled the batch to make extra and when finished I blitzed a small amount of water to keep whatever flavour I could salvage. I’ll be using this as liquid stock in a curry ASAP.

    • The 4 Blades May 6, 2015 at 9:36 pm

      Awesome idea! So glad you like it, we might give that little stock trick a go too!

  10. KJ May 5, 2015 at 4:12 pm

    Thank you so much! I live in a kind of remote place. Nearest spice shop would be 3 hours away we only have an IGA in town. I managed to have all these ingredients in my cupboard. Hooray! I really appreciate this recipe! ๐Ÿ™‚ Thanks for sharing xx

    • The 4 Blades May 6, 2015 at 9:28 pm

      No problems Kj, we also had a HUGE collection of spices so it’s a really great one for getting some use out of your spice rack. We’re THRILLED you liked it!

      Cheers!

  11. JANE HEALEY June 8, 2015 at 7:14 pm

    Hello I love your Meat Curry Powder. I am a little confused about Step 3 “Empty Cardamom Pods”. Do you mean empty them out of the Bowl or smash them open and put the seeds into the bowl to grind?? Thanks Jane (Sorry, still new to all this)

    • The 4 Blades July 10, 2015 at 1:14 pm

      Hi Jane! Sorry for the delay on this! Yes, empty them out of the pods into the bowl to grind up. Sorry for the confusion (and the delay!)

  12. Jo stacey June 9, 2015 at 11:37 pm

    Hi only received TMX5 on Friday and then went away Saturday for 2 nights. So haven’t had a lot of time to play. I’m a little confused – probably a silly question ! How do use Veroma setting in step 2 for Malayasian Meat Curry – when I’m not using the Veroma ? TIA

    • The 4 Blades July 10, 2015 at 1:13 pm

      Hi Jo! Sorry for the delayed response! Use 115 Degrees in the TM5 instead of Varoma. In the TM31 you don’t have to have the Varoma in place to use the Varoma temperature ๐Ÿ™‚

  13. Kate Hassen August 5, 2015 at 1:20 pm

    Hi there! excited to be linked to this! I want to make the skinnymixers chicken tikka but am having trouble locating the malaysian meat powder so thought I would try this! However just want to check (sorry probably very obvious) i already have ground corriander and cumin so im assuming I add all the other spices bar these, cook on the varoma (I have a bellini so is it over 100?) then add them when they are done and grind? TIA!

    • The 4 Blades August 5, 2015 at 1:45 pm

      You’ve nailed it Kate! Perfect! Yes, over 100. ๐Ÿ™‚

  14. Kylie September 24, 2015 at 7:27 am

    is this a standard curry powder people keep now. I am using up the last of my tin that i bought just before i got my thermomix and was wondering if i could just have this in the cupboard now…. like for curried sausages etc

    • The 4 Blades October 8, 2015 at 11:39 pm

      Hi Kylie! It is! In fact, I used it in Curried Eggs just today!

  15. Michele November 10, 2015 at 8:19 am

    Hi! I am extremely new with all this so please forgive me if this is a silly question ๐Ÿ™‚ we live in a remote town and I’m not sure I’ll be able to get cinnamon sticks. Am i able to use ground cinnamon? And if so, how much? TIA.

    • The 4 Blades November 28, 2015 at 9:12 pm

      That’s not a silly question at all! Sorry for my delay in replying. I haven’t tried it before, but you could add 1/2 tsp of ground cinnamon to Step 3 – try that!

  16. Alyssa November 14, 2015 at 2:28 pm

    Hi. Just a little confused about the cardamom….do I use the pods or dispose of them & just use the seeds?

    • The 4 Blades November 28, 2015 at 9:10 pm

      Thank you! I have updated the recipe to make it easier to follow ๐Ÿ™‚

  17. Charlie November 23, 2015 at 5:05 pm

    Tip for when grinding the spices, put a paper towel between the MC and lid – saves curry powder dust going everywhere!

  18. Mel November 28, 2015 at 3:25 pm

    Hi Silly question,

    I dont have cardamom pods or whole cloves. I only have ground versions. Could I still make this?

    Many thanks ?

    • The 4 Blades November 28, 2015 at 9:04 pm

      I haven’t tried with the ground spices, but I do believe that you could!
      You just want to make sure that you don’t add them until Step 3.
      I would try 1/2 tsp ground cloves and 1/2 tsp ground cardamom. ๐Ÿ™‚

  19. Robyn December 29, 2015 at 1:01 pm

    Having so much trouble getting Babas. Resorted to making my own Smells good. Now I can get onto making Skinny mixers Asian. Thanks

    • The 4 Blades December 29, 2015 at 8:17 pm

      Awesome! So many good Skinnymixers recipes!

  20. Kate Sinclair December 29, 2015 at 5:06 pm

    Hi,
    I really, really can’t stand coriander. Is it totally noticeable in the end product? Is there something I can replace it with? I know i should probably just suck it up but it really is an extreme dislike!

    • The 4 Blades December 29, 2015 at 8:17 pm

      I have to be honest and say that I haven’t eaten it as it is… only in something else, which often has extra spices etc. There are really two options I suppose… 1) Try it and see if you notice it… if you do, give it away to someone else. 2) Make it without the coriander and see how you go. ๐Ÿ™‚ Let us know how you get on!

  21. Sharon January 2, 2016 at 8:39 am

    I dislike coriander also and don’t notice it

  22. Jo January 6, 2016 at 7:37 pm

    Hi im interested to doing this and just wondered how much does it make?

    • The 4 Blades January 6, 2016 at 8:52 pm

      For us it made about a cup of powder. ๐Ÿ™‚

  23. Vanessa January 7, 2016 at 9:49 am

    This is great as I can not our chase locally…thank you! How long will this keep for in an airtight container? Thanks ๐Ÿ™‚

    • The 4 Blades January 11, 2016 at 11:28 am

      Well, there are two answers… there are some people who just love using VERY VERY fresh spices, in which case, yes, it will reduce in its potency over time. We have kept ours for over a year in an airtight container and it’s still flavoursome though!

  24. […] a beautiful creamy consistency. We didnโ€™t have the Babas curry powder but we did have some of our Malaysian Meat Curry Powder which we created when we needed to make our own curry powder for some Skinnymixers […]

  25. Nichole September 26, 2016 at 8:53 pm

    Does this happen to be the same as Babas Meat Curry Powder?
    Thankyou

    • The 4 Blades September 29, 2016 at 1:17 pm

      Hi Nichole! This was what we created as an alternative. ๐Ÿ™‚ We have had a lot of people use it successfully, but the Babas is a particular brand.

  26. Ingrid Briggs December 3, 2016 at 8:14 pm

    I want to make this as gifts this christmas. You say this amount makes about a cup. Is it ok to make 4 times as much in the thermomix at once or should I do it in batches?

    • The 4 Blades December 4, 2016 at 1:38 pm

      Hi Ingrid! I would try doubling it first, to see if the consistency is ok. Then triple. Work your way up, as we haven’t tried that before. Doubling shouldn’t be a problem though!

      • Ingrid Briggs December 8, 2016 at 12:22 am

        Ha – okay i have actually done 5 x and am trying to roast – but think I’ll split that in half and then roast – – otherwise I think I should increase the roasting time. will let you know how it goes.

        • Ingrid Briggs December 8, 2016 at 12:24 am

          also i bought dried chilies at an Indian grocery – they either had whole hot dried chilies or whole Kashmiri dried chilies – the guy there said if I wanted heat to use the hot ones but if I just wanted colour use the Kashmiri ones. I’m a bit worried the hot chilies are going to be too hot. Shall I halve the amount do you think? It’s a bit hard to tell at this stage!

          • The 4 Blades December 14, 2016 at 11:24 am

            Sorry for the delay in getting back to you Ingrid – I missed this comment! How did you go?

  27. Lara March 1, 2017 at 7:44 pm

    I’m hoping mine turns out ok, I don’t have any fennel seeds so I’ve substituted with a small amount of star anise fingers crossed it works ๐Ÿ™‚

  28. Vic August 12, 2017 at 12:26 pm

    I only have the black cardamom pods not green- can I use these in this recipe?

    • The 4 Blades August 23, 2017 at 8:26 pm

      I haven’t tried, sorry! Please let us know how you get on!

Comments are closed.

The 4 Blades kitchen is absolutely full to the brim with herbs and spices. We have our most commonly used herbs and spices in a holder on our bench. We have herbs and spices in our cupboard that are slightly less used, and then our ‘backup’ herbs and spices in another cupboard… the remainders of bigger packets that don’t fit into our spice holders.

So, when we read that Skinnymixers’ Chicken Tikka Masala required Malaysian Meat Curry Powder, we did some research to see if we could avoid going to buy more spices from the local spice shop. We came across this articleย and decided to have a shot at making our own. There were some algebraic equations involved to make sure we includedย the right quantities of what we already had in our cupboard.

While we don’t claim to be experts in Malaysian Meat Curry Powder, we thought we would share our Malaysian Meat Curry Powder Thermomix recipe with you, in case you are in the same boat. Joe absolutely LOVED the Chicken Tikka Masala (likely due to the awesome recipe, thanks Nikalene!), so hopefully we were on the money.

So here it is…(by the way, it was featured in Episode 57 of the podcast – Thermomix Indian Recipes.

Malaysian Meat Curry Powder Thermomix

Malaysian Meat Curry Powder Thermomix

Website Spicie Foodie

Ingredients

  • 10 Whole Cloves
  • 10 Whole Cloves
  • 3 Whole Black Peppercorns
  • 3 Whole Black Peppercorns
  • 4 Cardamom Pods
  • 4 Cardamom Pods
  • 1 Cinnamon Stick
  • 1 Cinnamon Stick
  • 2 teaspoons Chilli Flakes (Or 4 whole dried chillies)
  • 2 teaspoons Chilli Flakes (Or 4 whole dried chillies)
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Fennel Seeds
  • 15g Coriander Seeds (Or add 15g ground coriander after roasting step)
  • 15g Coriander Seeds (Or add 15g ground coriander after roasting step)
  • 10g Cumin Seeds (Or add 10g ground cumin after roasting step)
  • 10g Cumin Seeds (Or add 10g ground cumin after roasting step)
  • 1 teaspoon Ground Tumeric
  • 1 teaspoon Ground Tumeric

Directions

Step 1
Add the whole spices: cloves (10), peppercorns (3), cardamom pods (4), cinnamon stick (1), chilli flakes (2 tsp), fennel seeds (1 tsp), coriander seeds (15g) and cumin seeds (10g) to the bowl.
Step 2
Add the whole spices: cloves (10), peppercorns (3), cardamom pods (4), cinnamon stick (1), chilli flakes (2 tsp), fennel seeds (1 tsp), coriander seeds (15g) and cumin seeds (10g) to the bowl.
Step 3
Set 10 mins / Varoma / Reverse+Speed 1.
Step 4
Set 10 mins / Varoma / Reverse+Speed 1.
Step 5
Empty cardamom pods so that the seeds are in the bowl and discard the casings.
Step 6
Empty cardamom pods so that the seeds are in the bowl and discard the casings.
Step 7
Add the ground spices: turmeric (1 tsp). Grind Speed 10 / 30 seconds. By putting a piece of towelling paper between the lid and the MC you can avoid the spice storm!
Step 8
Add the ground spices: turmeric (1 tsp). Grind Speed 10 / 30 seconds. By putting a piece of towelling paper between the lid and the MC you can avoid the spice storm!
Step 9
Store in an airtight container.
Step 10
Store in an airtight container.

Malaysian Meat Curry Powder Thermomix

2014-11-09T20:41:50+00:00

58 Comments

  1. […] 4 – Malaysian Meat Curry Powder (from The 4 […]

  2. Monica Falconer November 11, 2014 at 4:36 pm

    HI Bec and Joe,
    Made this today and then subsequently the Chicken Tikka Masala OMG YUM and I might add my family of 6 are hard to please when it comes to Indian Curries ๐Ÿ™‚
    Thanks for sharing
    Monica

    • The 4 Blades November 12, 2014 at 10:11 pm

      Awesome! So glad it worked well for you!

    • Janet February 1, 2016 at 4:17 pm

      Hiya,

      I’ve got everything but all are ground already – only thing not is the peppercorns & fennel seeds, do I just do the last step to grind Speed 10/30 Seconds?

      Thanks in advance….

      • The 4 Blades February 4, 2016 at 10:00 pm

        Just grind the things you need to, but ensure everything is blitzed together to combine well.

    • Peter Dyer October 22, 2016 at 7:09 pm

      I just used the entire yield of this curry mix in skinnymixers tikka masala. I doubled their recipe in the Thermie and then transferred the sauce to a casserole pot on the stove, added double the chicken and finished it off there. Amazing. Very spicy but not necessarily hot, just full of flavour. Loved it.

  3. Welcome to the TM5! | Thermodynamics November 21, 2014 at 7:13 am

    […] got it yesterday but only had time to make one thing (Malaysian meat curry powder). Today I made up for it, using it for several things. Dinner was so good! I made the […]

  4. sekamelska November 21, 2014 at 7:27 am

    Thanks so much for this, and your link to the chicken tikka masala. I probably wouldn’t have made it without your recipe for the curry powder, but it would only be a slight exaggeration to say the curry was lifechangingly good!

    • The 4 Blades November 21, 2014 at 7:48 am

      That is so great to hear! Thank you!!!

  5. Lara McDonald December 27, 2014 at 2:57 pm

    Hi there, am about to make this curry powder and then the tikka just wondering if you use the same amount of this powder specified in nikalenes recipe or less (as she states at bottom to use less if making your own?)! Thankyou

    • The 4 Blades December 27, 2014 at 5:19 pm

      Great question! We had missed that instruction, so just used the same amount!

  6. Anne February 26, 2015 at 9:24 pm

    Can you use cardamom seeds from the Indian spice shop rather than the pods?

    • The 4 Blades February 27, 2015 at 7:37 am

      Yep, you sure can! Seeds are probably easier, it’s just that because they aren’t in the pods sometimes they aren’t as fresh. ๐Ÿ™‚

  7. Alix March 19, 2015 at 4:34 pm

    This is exactly what I was looking for. Decided last night that I was going to cook skinnymixers curry for family tomorrow night but We don’t have an Indian grocer or anything where I live so I thought surely “ernie” my TM could make this powder and sure enough he can. Thank you for posting this. Curry savers

    • The 4 Blades March 20, 2015 at 9:48 am

      No problems, let us know how you go!

  8. kristy April 27, 2015 at 11:03 am

    Sorry i am a bit thick do i add the cardarmon pods with the whole spices then take them out after the 10 mins cooking or do i add all the whole spices except cardarmon pods cook for 10 mins the open the pods and add insides

    • The 4 Blades May 3, 2015 at 5:28 pm

      You’re not thick at all! And apologies for the delay! You add the whole cardamom pods at the beginning, heat them up, then empty the seeds from the pods into the bowl. I hope this helps!

  9. Selina May 3, 2015 at 4:17 pm

    This is great, thank you so much! I doubled the batch to make extra and when finished I blitzed a small amount of water to keep whatever flavour I could salvage. I’ll be using this as liquid stock in a curry ASAP.

    • The 4 Blades May 6, 2015 at 9:36 pm

      Awesome idea! So glad you like it, we might give that little stock trick a go too!

  10. KJ May 5, 2015 at 4:12 pm

    Thank you so much! I live in a kind of remote place. Nearest spice shop would be 3 hours away we only have an IGA in town. I managed to have all these ingredients in my cupboard. Hooray! I really appreciate this recipe! ๐Ÿ™‚ Thanks for sharing xx

    • The 4 Blades May 6, 2015 at 9:28 pm

      No problems Kj, we also had a HUGE collection of spices so it’s a really great one for getting some use out of your spice rack. We’re THRILLED you liked it!

      Cheers!

  11. JANE HEALEY June 8, 2015 at 7:14 pm

    Hello I love your Meat Curry Powder. I am a little confused about Step 3 “Empty Cardamom Pods”. Do you mean empty them out of the Bowl or smash them open and put the seeds into the bowl to grind?? Thanks Jane (Sorry, still new to all this)

    • The 4 Blades July 10, 2015 at 1:14 pm

      Hi Jane! Sorry for the delay on this! Yes, empty them out of the pods into the bowl to grind up. Sorry for the confusion (and the delay!)

  12. Jo stacey June 9, 2015 at 11:37 pm

    Hi only received TMX5 on Friday and then went away Saturday for 2 nights. So haven’t had a lot of time to play. I’m a little confused – probably a silly question ! How do use Veroma setting in step 2 for Malayasian Meat Curry – when I’m not using the Veroma ? TIA

    • The 4 Blades July 10, 2015 at 1:13 pm

      Hi Jo! Sorry for the delayed response! Use 115 Degrees in the TM5 instead of Varoma. In the TM31 you don’t have to have the Varoma in place to use the Varoma temperature ๐Ÿ™‚

  13. Kate Hassen August 5, 2015 at 1:20 pm

    Hi there! excited to be linked to this! I want to make the skinnymixers chicken tikka but am having trouble locating the malaysian meat powder so thought I would try this! However just want to check (sorry probably very obvious) i already have ground corriander and cumin so im assuming I add all the other spices bar these, cook on the varoma (I have a bellini so is it over 100?) then add them when they are done and grind? TIA!

    • The 4 Blades August 5, 2015 at 1:45 pm

      You’ve nailed it Kate! Perfect! Yes, over 100. ๐Ÿ™‚

  14. Kylie September 24, 2015 at 7:27 am

    is this a standard curry powder people keep now. I am using up the last of my tin that i bought just before i got my thermomix and was wondering if i could just have this in the cupboard now…. like for curried sausages etc

    • The 4 Blades October 8, 2015 at 11:39 pm

      Hi Kylie! It is! In fact, I used it in Curried Eggs just today!

  15. Michele November 10, 2015 at 8:19 am

    Hi! I am extremely new with all this so please forgive me if this is a silly question ๐Ÿ™‚ we live in a remote town and I’m not sure I’ll be able to get cinnamon sticks. Am i able to use ground cinnamon? And if so, how much? TIA.

    • The 4 Blades November 28, 2015 at 9:12 pm

      That’s not a silly question at all! Sorry for my delay in replying. I haven’t tried it before, but you could add 1/2 tsp of ground cinnamon to Step 3 – try that!

  16. Alyssa November 14, 2015 at 2:28 pm

    Hi. Just a little confused about the cardamom….do I use the pods or dispose of them & just use the seeds?

    • The 4 Blades November 28, 2015 at 9:10 pm

      Thank you! I have updated the recipe to make it easier to follow ๐Ÿ™‚

  17. Charlie November 23, 2015 at 5:05 pm

    Tip for when grinding the spices, put a paper towel between the MC and lid – saves curry powder dust going everywhere!

  18. Mel November 28, 2015 at 3:25 pm

    Hi Silly question,

    I dont have cardamom pods or whole cloves. I only have ground versions. Could I still make this?

    Many thanks ?

    • The 4 Blades November 28, 2015 at 9:04 pm

      I haven’t tried with the ground spices, but I do believe that you could!
      You just want to make sure that you don’t add them until Step 3.
      I would try 1/2 tsp ground cloves and 1/2 tsp ground cardamom. ๐Ÿ™‚

  19. Robyn December 29, 2015 at 1:01 pm

    Having so much trouble getting Babas. Resorted to making my own Smells good. Now I can get onto making Skinny mixers Asian. Thanks

    • The 4 Blades December 29, 2015 at 8:17 pm

      Awesome! So many good Skinnymixers recipes!

  20. Kate Sinclair December 29, 2015 at 5:06 pm

    Hi,
    I really, really can’t stand coriander. Is it totally noticeable in the end product? Is there something I can replace it with? I know i should probably just suck it up but it really is an extreme dislike!

    • The 4 Blades December 29, 2015 at 8:17 pm

      I have to be honest and say that I haven’t eaten it as it is… only in something else, which often has extra spices etc. There are really two options I suppose… 1) Try it and see if you notice it… if you do, give it away to someone else. 2) Make it without the coriander and see how you go. ๐Ÿ™‚ Let us know how you get on!

  21. Sharon January 2, 2016 at 8:39 am

    I dislike coriander also and don’t notice it

  22. Jo January 6, 2016 at 7:37 pm

    Hi im interested to doing this and just wondered how much does it make?

    • The 4 Blades January 6, 2016 at 8:52 pm

      For us it made about a cup of powder. ๐Ÿ™‚

  23. Vanessa January 7, 2016 at 9:49 am

    This is great as I can not our chase locally…thank you! How long will this keep for in an airtight container? Thanks ๐Ÿ™‚

    • The 4 Blades January 11, 2016 at 11:28 am

      Well, there are two answers… there are some people who just love using VERY VERY fresh spices, in which case, yes, it will reduce in its potency over time. We have kept ours for over a year in an airtight container and it’s still flavoursome though!

  24. […] a beautiful creamy consistency. We didnโ€™t have the Babas curry powder but we did have some of our Malaysian Meat Curry Powder which we created when we needed to make our own curry powder for some Skinnymixers […]

  25. Nichole September 26, 2016 at 8:53 pm

    Does this happen to be the same as Babas Meat Curry Powder?
    Thankyou

    • The 4 Blades September 29, 2016 at 1:17 pm

      Hi Nichole! This was what we created as an alternative. ๐Ÿ™‚ We have had a lot of people use it successfully, but the Babas is a particular brand.

  26. Ingrid Briggs December 3, 2016 at 8:14 pm

    I want to make this as gifts this christmas. You say this amount makes about a cup. Is it ok to make 4 times as much in the thermomix at once or should I do it in batches?

    • The 4 Blades December 4, 2016 at 1:38 pm

      Hi Ingrid! I would try doubling it first, to see if the consistency is ok. Then triple. Work your way up, as we haven’t tried that before. Doubling shouldn’t be a problem though!

      • Ingrid Briggs December 8, 2016 at 12:22 am

        Ha – okay i have actually done 5 x and am trying to roast – but think I’ll split that in half and then roast – – otherwise I think I should increase the roasting time. will let you know how it goes.

        • Ingrid Briggs December 8, 2016 at 12:24 am

          also i bought dried chilies at an Indian grocery – they either had whole hot dried chilies or whole Kashmiri dried chilies – the guy there said if I wanted heat to use the hot ones but if I just wanted colour use the Kashmiri ones. I’m a bit worried the hot chilies are going to be too hot. Shall I halve the amount do you think? It’s a bit hard to tell at this stage!

          • The 4 Blades December 14, 2016 at 11:24 am

            Sorry for the delay in getting back to you Ingrid – I missed this comment! How did you go?

  27. Lara March 1, 2017 at 7:44 pm

    I’m hoping mine turns out ok, I don’t have any fennel seeds so I’ve substituted with a small amount of star anise fingers crossed it works ๐Ÿ™‚

  28. Vic August 12, 2017 at 12:26 pm

    I only have the black cardamom pods not green- can I use these in this recipe?

    • The 4 Blades August 23, 2017 at 8:26 pm

      I haven’t tried, sorry! Please let us know how you get on!

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