Milled by Srri Easwari Mills, Shah Alam — since 1955
Price range: RM4.50 through RM33.00
A coriander-led South Indian Malaysian fish curry blend, milled fresh in Shah Alam.
Built around coriander and dried chilli, with fenugreek and mustard carrying the sourness that stands up to tamarind. It is the formulation our own family uses for fish head curry, and it has changed very little since 1955.
Whole spices are cleaned, graded and roasted before milling, in small runs rather than ground once and warehoused.
| Weight | N/A |
|---|---|
| Pack size | 100 g, 250 g, 500 g, 1 kg |
| Ingredients | Coriander, chilli, turmeric, cumin, fennel, fenugreek, black pepper, mustard, curry leaf |
|---|---|
| Granulation | 60-80 mesh |
| Moisture | 8.0% max |
| Total ash | 7.5% max |
| Acid insoluble ash | 1.5% max |
| Colour | Characteristic reddish brown |
| Shelf life | 18 months from milling |
| Storage | Cool, dry, away from direct sunlight |
| Allergens | Mustard. Milled on shared equipment. |
| Halal certification | JAKIM — ref. on certificate |
| Country of origin | Malaysia |
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