Bột Cary (Vietnamese Curry Powder)

Bột Cary (Vietnamese Curry Powder) is a traditional Vietnamese recipe for a classic curry powder blend as used in Vietnamese-style curries. The full recipe is presented here and I hope you enjoy this classic Vietnamese version of: Vietnamese Curry Powder (Bột Cary).

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Makes:

1 small jar

Rating:

Tags : Curry Spice Recipes Vietnam Recipes

Commercial curry powders are the foundation of many Vietnamese curries. However, if you prefer to make your own at home or simply cannot get traditional Vietnamese curry powders then it's very simple to re-create the flavours of the commercial brands.

Ingredients:

4 bay leaves (preferably Indian bay), crumbled
8 whole cloves
1 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
4 star anise
1 tsp annatto powder (for the red colour)
1/2 tsp galangal powder (you could also substitute dried fingerroot or sand ginger)
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp freshly-grated nutmeg
2 tsp ground cinnamon
3 tbsp ground turmeric

Method:

Place a non-stick frying pan over medium heat. Once hot, toast the whole spices for 45-60 seconds until aromatic. Whilst the spices are in the pan shake the pan or stir the spices occasionally with a wooden spoon to move them and ensure they do not burn (if they burn they will be bitter and useless).

Turn the toasted spices onto a plate and set aside to cool.

Once cold, transfer to a grinder. Pulse a few times to chop then add all the remaining spices and bay leaves. Pulse to chop and combine. Run the motor for 30 seconds to ensure you have a fine pwoder.

Pass the spice mixture through a fine-meshed sieve (this will remove any un-ground fibres). Spoon into an air-tight jar and store in a cool place away from direct sunlight. The mixture will keep for up to 3 months.