SINGAPORE-STYLE CURRY POWDER
This spice mixture is a key ingredient in many Singapore poultry and meat dishes. This mixture works for fish and shellfish dishes but use only 1/3 the amount normally used for meat and poultry. EDIT: World Spice Merchants in Seattle, WA says about this curry mixture - The city-state-island of Singapore is a melting pot comprised of Chinese, Indian, Thai, Malay, and Indonesian cultures, all of which make their mark on Singapore's cuisine. Designed more as a coating rather than being used in stew-like curry, this spice blend is excellent on all manner of seafood. Try it added to stir-fried prawns or rub it on a tuna steak just prior to grilling.
Provided by Member 610488
Categories Asian
Time 20m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 283.1, Fat 11.6, SaturatedFat 0.8, Sodium 55.9, Carbohydrate 52.4, Fiber 25.2, Sugar 11.8, Protein 12.1
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