Singapore curry powder

Name: Singapore curry powder
Ingredients: 23 cup coriander seeds; 1 teaspoon black peppercorns; 1/2 cup cumin seeds; 1/4 cup anise seed; 1/4 cup dried chili peppers; 3 tablespoons turmeric powder; 1/2 teaspoon freshly ground cinnamon; 1 whole clove; 1 teaspoon cardamom; 1/4 teaspoon freshly ground nutmeg

10 ingredients

4 steps

Ingredients

23 cup coriander seeds
1 teaspoon black peppercorns
1/2 cup cumin seeds
1/4 cup anise seed
1/4 cup dried chili peppers
3 tablespoons turmeric powder
1/2 teaspoon freshly ground cinnamon
1 whole clove
1 teaspoon cardamom
1/4 teaspoon freshly ground nutmeg

Directions

1

Combine the spices and dry-fry in a wok over low heat, stirring constantly so the spices do not burn.
2

Fry them for eight to 10 minutes, or just until they begin to brown and are fragrant.
3

Remove from the wok to cool, then grind in batches in a small coffee mill reserved for spice grinding.
4

The blend will keep for several months stored in an airtight container in the refrigerator.