Singapore Curry Powder Recipe
Yield: 3 1/2 cupsRecipe by luhu.jp
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: 1" piece cinnamon,
4 Cloves: ,
2 tbsp: Black peppercorns,
2 tbsp: Cardamon, opt
2 tbsp: Nutmeg, opt
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
Source from luhu.jp
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 from luhu.jp
Tags
Spice mix