Singapore curry powder
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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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Preparation
- 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.
Private Notes
Comments
I substitute fennel for the anise in this recipe. The best way to grind powders like this is in a small coffee mill type electric wet and dry grinder with a separate , removable and washable cup for dry grinding. Use the slightly different wet cup for things like the ginger garlic paste so often used in Indian cooking. The available brands in the US change but any wet and dry grinder with lots of good reviews on Amazon should be fine. Blenders and food processors don’t grind well enough and the taste of spices linger in a dry grinder that can’t be washed.
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.