Bird Flu Curry Powder

1. 1

   Deseed and remove stems from the chilies.

2. 2

   In a heavy frying pan or wok, dry-fry the first six ingredients until they give off a rich aroma.

3. 3

   Remember to stir and shake the pan frequently until the spices are done.

4. 4

   Allow to cool and then grind in a grinder.

5. 5

   Stir in the nutmeg, star anise and turmeric.

6. 6

   Use immediately or store in an airtight jar away from light for no more than one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.