Singapore curry powder
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Singapore curry powder
  Spices    Singapore    Curry  
Last updated 6/12/2012 1:23:09 AM. Recipe ID 56103. Report a problem with this recipe.
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      Title: Singapore curry powder
 Categories: Spice mix
      Yield: 3 1/2 cups
 
      1 c  Coriander seeds
      1 c  Cumin seeds
    2/3 c  Whole star anise
    1/3 c  Dried red chilies
           -seeds and stems removed
    1/4 c  Turmeric
      1    1" piece cinnamon
      4    Cloves
      2 tb Black peppercorns
      2 tb Cardamon (opt)
      2 tb Nutmeg (opt)
 
  Roast each of the spices separately in a dry skillet over low heat,
  stirring constantly, until they are lightly browned. Take care that
  they do not burn.
  
  Grind the spices together in a food processor, blender or mortar and
  pestle until they form a fine powder. Store in a small airtight
  container.
  
  Note: adjust the heat level by using piquin or Thai chilies for extra
  heat or New Mexico chilies for less heat.
  
  A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
  pg 148
 




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Recipe ID 56103 (Apr 03, 2005)

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