Curry Powder

Singapore Curry Powder #1
Singapore

Southeast Asian curry powders are rather different from Indian versions, lighter and fruitier - this one is aromatic with star anise. Of the options, cardamon would be for more Indian style dishes. This recipe will easily fit in a 4-oz spice jar.



3
4
3
8
2
1/4
1/2
1
----
1/2
1/2
T
T
T

T
in
T
T
----
T
T
Cumin seeds
Coriander seeds
Star Anise whole
Red Chili dry (1)
Cloves, whole
Cinnamon stick
Peppercorns black
Turmeric ground
---- Options
Cardamon seeds
Nutmeg
  1. In a dry skillet over moderate heat, roast the CUMIN SEEDS stirring until they are fragrent and darken just a shade. Do the same to the CORIANDER SEEDS. Do the cumin first because it's easiest to judge by smell when the pan is hot enough.
  2. Grind All Whole Ingredients to a fine powder in your spice grinder (see Note-2).
  3. Mix All Ingredients thoroughly.
  4. Package in an airtight jar.
NOTES:
  1. Chilis:   For the count of 8 I use Thai Chilis or de Arbols which results in reasonably mild curries - vary to your preference. For details see our Chili Page.
  2. Spice Grinder:   A little whirling blade coffee grinder is excellent for this job - mine is a Krups.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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