Singapore-Style Curry Powder

1. 1

   Deseed and take off any stems from the chilies.

2. 2

   Heat a frying pan and add all the seeds. Dry-fry over medium heat, stirring until the spices give off a rich aroma.

3. 3

   Allow 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.

4. 4

   Grind all the seeds in a grinder.

5. 5

   Stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.

* Per serving · 4 servings · Values may vary.

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