Singapore Curry Powder

1 c Coriander seeds
1 c Cumin seeds
2/3 c Whole star anise
1/3 c Dried red chilies -seeds and stems removed
1/4 c Turmeric
1 1" piece cinnamon
4 Cloves
2 tb Black peppercorns
2 tb Cardamon (opt)
2 tb 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.

Source of Recipe: A World of Curries by Dave DeWitt and Arthur Pais