Singapore-Style Curry Powder
- Reviews 1
Ready In: 20 mins
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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