Singapore Curry Powder
By: Barnaby Dorfman
Published: Sunday, December 6, 2009 - 12:44am

Ingredients




1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
1/2 tablespoon Whole star anise
1 teaspoon Dried red chilies seeds and stems removed
1 teaspoon Turmeric
1/4 stick Cinnamon
2 wholes Cloves
2 tablespoons Black peppercorns
4 pods Cardamom

Preparation

1 Roast the spices in a dry skillet over low heat, stirring constantly, until they are lightly toasted. Take care to avoid burning. 2 Grind the spices together in a food processor, coffee grinder, blender or mortar and pestle until they form a fine powder. Store in a small airtight container.

About


You can adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for a more mild curry. Use in noodle dishes or stews.