Make your own spice mixes

Recipes:

Malaysian/ S'porean Meat Curry Powder
400g ground coriander
150g ground aniseed
100g ground cummin
100g black or white pepper
150g chilli powder
80g ground turmeric

Ground separately:
2 cinnamon sticks, abt 5 cm long
10g cardamoms
8 cloves

Method:
1) Mix spices together and store in clean jars or airtight container. Make paste as below and use as instructed in your recipe for Malaysian/Singaprean curry.

Malaysian Fish Curry Powder
400g ground coriander
150g ground aniseed
150g ground cummin
100g black or white pepper
150g chilli powder
70g ground turmeric

Ground separately:
10 cardamoms
6 star anise
6 cloves
2 cinnamon sticks, abt 5 cm long
40g fenugreek, left whole

Method:
1) Mix spices and store in airtight bottles.

2) To make paste, add 2 tablespoons water or cooking liquid for every tablespoon of curry powder. Follow the recipe for Malaysian curry that you have. :)

For Chinese 5 spice mix- use same proportion of following spices (eg, 1 tsp of each spice or 1 tbsp of each spice etc):

Ground cinnamon
Ground cloves
Fennel seed
Star anise
Szechwan peppercorns

1) Ground spices together and store in clean jars or airtight containners. I would recommend that you dry roast spices in a clean frying pan on a low heat for a few minutes (3-4 minutes) to increase the fragrance of the mix. Use spice as stated on your recipes. :)