Bird Flu Curry Powder

This is an adaption of a Malay Chinese spice recipe which is "guaranteed" to keep the Bird Flu away from those who use it. I doubt it works but it is sure mighty tasty. Good for poultry and fish dishes.

• Ready In: 20 mins
• Yields: 4 tbsp

Ingredients

• 2  dried red chilies
• 6  cloves
• 1  cinnamon stick
• 1  teaspoon  coriander seed
• 1  teaspoon fennel seed
• 2  teaspoons szechuan peppercorns
• 1⁄2 teaspoon  grated nutmeg
• 1⁄2 teaspoon  grated star anise
• 1  teaspoon ground turmeric

Directions

1. Deseed and remove stems from the chilies.
2. In a heavy frying pan or wok, dry-fry the first six ingredients until they give off a rich aroma. Remember to stir and shake the pan frequently until the spices are done.
3. Allow to cool and then grind in a grinder. Stir in the nutmeg, star anise and turmeric.
4. Use immediately or store in an airtight jar away from light for no more than one month.