Singapore curry powder

3 1/2 cups

Ingredients

QuantityIngredient
1cupCoriander seeds
1cupCumin seeds
cupWhole star anise
cupDried red chilies seeds and stems removed
¼cupTurmeric
11\" piece cinnamon
4Cloves
2tablespoonsBlack peppercorns
2tablespoonsCardamon (opt)
2tablespoonsNutmeg (opt)

Directions

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