Singapore curry powder

Yield: 3 1/2 cups

Measure Ingredient
1 cup Coriander seeds
1 cup Cumin seeds
⅔ cup Whole star anise
⅓ cup Dried red chilies seeds and stems removed
¼ cup Turmeric
1 1" piece cinnamon
4 Cloves
2 tablespoons Black peppercorns
2 tablespoons Cardamon (opt)
2 tablespoons Nutmeg (opt)

Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn.

Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container.

Note: adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for less heat.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Submitted By DIANE LAZARUS On 01-25-95

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