Malaysian Fish Curry Powder is a traditional Malaysian recipe for an aromatic and fruity spice blend/paste that's typically used for fish-based curries. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malaysian Fish Curry Powder.
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The main difference between the fish curry powder and the meat curry powder is the addition of turmeric in the fish curry and the lack of star anise. However, if you like aniseed flavour with your fish you can add in 4 star anise. I think the galangal is crucial as this is what gives Malaysian curry powders their smoky note. You can omit, but to my taste it lacks something. However, one positive addition instead might be the use of smoked paprika. I've not included chillies here as I think for fish it's better if you add fresh chillies rather than dried for their fruity note.
Toast the whole spices in a hot, dry frying pan over medium heat for 2-3 minutes until fragrant. Turn onto a plate to cool then either use a pestle and mortar or a spice grinder to render into a fine powder. Mix in the turmeric and galangal powders.
Store in an airtight container (it will keep for up to 4 months).
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