Singapore Curry Powder
Ingredients| 1 cup coriander seeds |
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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
Servings: 3
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