Singapore Curry Powder

Recipe Ingredients

1 cup	110g / 3.9oz	Coriander seeds
1 cup	110g / 3.9oz	Cumin seeds
2/3 cup	157ml	Whole star anise
1/3 cup	36g / 1.3oz	Dried red chilies - seeds and stems removed
1/4 cup	59ml	Turmeric
1		Cinnamon
4		Cloves
2 tablespoons	30ml	Black peppercorns
2 tablespoons	30ml	Cardamom - (opt)
2 tablespoons	30ml	Nutmeg - (opt)

Recipe Instructions

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

Source:
Contributed By Frank Boyer

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