Singapore Curry Powder

Course : Curry
Serves: 3
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1 cup coriander seeds
1 cup cumin seeds
2/3 cup whole star anise
1/3 cup dried red chiles -- seeds and stems
1/4 cup turmeric
1 piece cinnamon
4 whole cloves
2 tablespoons black peppercorns
2 tablespoons cardamom
2 tablespoons nutmeg

Preparation / Directions:

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 chiles for extra heat or New Mexico chiles for less heat. Source: "A World of Curries" by Dave DeWitt and Arthur Pais

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