Vietnamese Curry Powder

A curry powder which is very aromatic, the recipe called for a fine powder but I like my powders on the coarse side You could use it in any other curry or side dish too.

Vietnamese Curry Powder
4 large bay leaves
8 whole cloves 
1 tsp coriander seeds (or ½ teaspoon ground) 
2 tsp whole cumin seeds (or 1 teaspoon ground) 
1 tsp whole fennel seeds 
4 star anise
½ tsp chili powder (or to taste)
1 tsp garlic powder
1 tsp ground nutmeg
2 tsp cinnamon
3 tsp turmeric
Heat a non-stick pan over medium heat. 
Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon to prevent them from burning.
Place whole spices in a coffee grinder and grind to a fine powder.
Store in airtight container away from direct sunlight.
Makes about ½ cup of curry powder.

The menu for the day
Vietnamese Curry  made with Vietnamese curry powder
Rice Noodles
Pan Fried Tofu
Dipping Sauce
Pan Fried Chillies
Bean Thread Noodle Salad
Pickled vegetables
Lemon Tea

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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