Singapore-Style Curry Powder
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
3/4 cup
ingredients
- 4 small dried red chilies
- 6 tablespoons coriander seeds
- 1 tablespoon cumin seed
- 1 tablespoon fennel seed
- 2 teaspoons black peppercorns
- 1 inch piece cinnamon stick
- 4 green cardamom pods
- 6 cloves
- 2 teaspoons ground turmeric
directions
- Deseed and take off any stems from the chilies.
- Heat a frying pan and add all the seeds. Dry-fry over medium heat, stirring until the spices give off a rich aroma.
- 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.
- Grind all the seeds in a grinder.
- Stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.
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Reviews
-
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 Recipe #328537. 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.