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 |