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Singapore Curry Powder


Course : Mixes
Serves: 3
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Ingredients:


1 cup coriander seeds

1 cup cumin seeds

2/3 cup whole star anise

1/3 cup dried red chilies -- seeds and stems -- removed

1/4 cup turmeric

1 piece cinnamon

4 whole cloves

2 tablespoons black peppercorns

2 tablespoons cardamom -- (opt)

2 tablespoons nutmeg -- (opt)
 

Preparation / 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

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