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Singapore Curry Powder


1 cup coriander seeds
1 cup cumin seeds
2/3 cup whole star anise
1/3 cup dried red chilies seeds and stems r, emoved
1/4 cup turmeric
1 1 piece cinnamon
4 cloves
2 tbsp black peppercorns
2 tbsp cardamon (opt)
2 tbsp 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

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


Servings: 3



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