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Singapore curry powder

Yield: 3 1/2 cups

Ingredients:

• 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)

Instructions:

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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