SINGAPORE CURRY POWDER

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Singapore curry powder image

Provided by Patricia Wells

Categories     condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 10

2/3 cup coriander seeds
1 teaspoon black peppercorns
1/2 cup cumin seeds
1/4 cup anise seed
1/4 cup dried chili peppers
3 tablespoons turmeric powder
1/2 teaspoon freshly ground cinnamon
1 whole clove
1 teaspoon cardamom
1/4 teaspoon freshly ground nutmeg

Steps:

  • Combine the spices and dry-fry in a wok over low heat, stirring constantly so the spices do not burn. Fry them for eight to 10 minutes, or just until they begin to brown and are fragrant.
  • Remove from the wok to cool, then grind in batches in a small coffee mill reserved for spice grinding. The blend will keep for several months stored in an airtight container in the refrigerator.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 10 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 1 gram, TransFat 0 grams

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