Singapore curry powder
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:1½ cups
- ⅔cup coriander seeds
- 1teaspoon black peppercorns
- ½cup cumin seeds
- ¼cup anise seed
- ¼cup dried chili peppers
- 3tablespoons turmeric powder
- ½teaspoon freshly ground cinnamon
- 1whole clove
- 1teaspoon cardamom
- ¼teaspoon freshly ground nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
136 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 10 grams dietary fiber; 1 gram sugars; 6 grams protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.
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Laurie
Could I used my Cuisinart instead of a coffee mill? We have a burr grinder for our coffee beans, and it is in daily use.
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