Total Time
Prep 10 mins
Cook 10 mins

This spice mixture is a key ingredient in many Singapore poultry and meat dishes. This mixture works for fish and shellfish dishes but use only 1/3 the amount normally used for meat and poultry. EDIT: World Spice Merchants in Seattle, WA says about this curry mixture - The city-state-island of Singapore is a melting pot comprised of Chinese, Indian, Thai, Malay, and Indonesian cultures, all of which make their mark on Singapore’s cuisine. Designed more as a coating rather than being used in stew-like curry, this spice blend is excellent on all manner of seafood. Try it added to stir-fried prawns or rub it on a tuna steak just prior to grilling.

Ingredients Nutrition


  1. Deseed and take off any stems from the chilies.
  2. Heat a frying pan and add all the seeds. Dry-fry over medium heat, stirring until the spices give off a rich aroma.
  3. Allow to cool. When cool enough to handle, break the stick into pieces and deseed the cardamom pods. Throw the pods away but keep the seeds.
  4. Grind all the seeds in a grinder.
  5. Stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.
Most Helpful

I love homemade curry powders. This one is especially fragrant and very easy to make. I made half a batch (left most of the seeds in the chilies) and used it the first time in Curried Red Lentil Dahl. I have no idea what makes this Singapore-style -- it seems very versatile to me. Made for the Tempted by Turmeric Tag Game in the Asian Forum.

Leggy Peggy October 23, 2008