Singapore-Style Curry Powder
This spice mixture is a key ingredient in many Singapore dishes.
- 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
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 tumeric and use immediately or store in an airtight jar away from light for no more than one month.