Singapore-Style Curry Powder

Recipe by Member 610488
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READY IN: 20mins
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
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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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