Member #610488's Note:
This spice mixture is a key ingredient in many Singapore poultry and meat dishes. This mixture works for fish and shellfish dishes but use only 1/3 the amount normally used for meat and poultry. EDIT: World Spice Merchants in Seattle, WA says about this curry mixture - The city-state-island of Singapore is a melting pot comprised of Chinese, Indian, Thai, Malay, and Indonesian cultures, all of which make their mark on Singapore’s cuisine. Designed more as a coating rather than being used in stew-like curry, this spice blend is excellent on all manner of seafood. Try it added to stir-fried prawns or rub it on a tuna steak just prior to grilling.
My Private Note
Units: US | Metric
- 1Deseed and take off any stems from the chilies.
- 2Heat a frying pan and add all the seeds. Dry-fry over medium heat, stirring until the spices give off a rich aroma.
- 3Allow to cool. When cool enough to handle, break the stick into pieces and deseed the cardamom pods. Throw the pods away but keep the seeds.
- 4Grind all the seeds in a grinder.
- 5Stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.
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Nutritional Facts for Singapore-Style Curry Powder
Serving Size: 1 (215 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 283.0
- Calories from Fat 104
- Total Fat 11.5 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 55.9 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 25.1 g
- Sugars 11.8 g
- Protein 12.0 g
The following items or measurements are not included:
green cardamom pods