Cari Curry Powder Made With Fresh Spices

Having had two blogs at the beginning of my blogging ‘career’ there are some recipes which I know I have done, but when I search for them here, they don’t appear. I started blogging in September 2009 and only started this blog in April 2010. I don’t mind that I have to reproduce some of the recipes as at the beginning I did not even bother with photographs. When I finally did, I used the camera on my cell phone. Now I use a point and shoot Sony camera with a food setting and a timer. I don’t have money to spend on a decent food bloggers’ camera so for now, this will have to do. I had to make this cari recipe again as I will be sharing with you a recipe using the curry powder. My Curry book suggests you make your own curry powders from scratch, and I can readily agree with this. Cari is a Vietnamese curry powder which is influenced by Indian curries but uses star anise, an ingredient used in Vietnamese curries.

Do you make your own curry powders?

Cari Curry Powder
Print Recipe
No ratings yet

Cari Curry Powder Recipe

Recipe Category: Spice Blend
All Rights Reserved: Adapted from Curry page 282


  • 8 curry leaves
  • 2 star anise
  • 1-2 dried red chillies, deseeded
  • 60 mls coriander seeds
  • 15 mls ground turmeric
  • 10 mls cumin seeds
  • 5 mls fenugreek seeds
  • 5 mls black peppercorns
  • 5 mls ground nutmeg
  • 5 mls ground ginger
  • 2.5 mls mustard seeds
  • 2.5 mls whole cloves
  • 2.5 mls ground cinnamon


  • Place all of the spices into a dry pan and fry over a medium heat until you can smell the spices
  • Shake the pan while you are frying them
  • Remove from the heat and set aside
  • Once cool place into a spice grinder and grind until fine
  • Add to the ground spices and mix together well


You can omit the red chillies if you do not want the heat

Click on the links for conversions and notes.

What I blogged:

Top of Page