Singapore Style Curry Powder
Unlock the bold, aromatic flavors of Southeast Asia with this homemade Singapore Style Curry Powder, a vibrant blend of freshly toasted spices and fragrant herbs. Featuring a medley of coriander, cumin, fennel, turmeric, and a touch of chili powder for warmth, this custom spice mix delivers depth and complexity to your favorite dishes. Toasting whole spices like peppercorns and seeds enhances their natural oils, ensuring a fresher and more robust blend than store-bought options. Dried curry leaves (optional) add an authentic touch, while ground cinnamon, nutmeg, and cloves lend subtle, earthy sweetness. Perfect for curries, marinades, or as a versatile seasoning for meats and veggies, this spice blend can be ready in under 20 minutes and stays fresh for months. Elevate your home-cooked meals with the unmistakable essence of Singaporean cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2 tablespoons turmeric powder
- 2 teaspoons black peppercorns
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 tablespoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 tablespoons paprika
- 1 tablespoon curry leaves (dried, optional)
Instructions
Gather all the ingredients and ensure the seeds (coriander, cumin, and fennel) are whole and not pre-ground for maximum flavor.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 2-3 minutes. Stir constantly to prevent burning, and remove the spices from heat once they become fragrant.
Allow the toasted spices to cool for a few minutes, then transfer them to a spice grinder or mortar and pestle. Grind the spices into a fine powder.
In a mixing bowl, combine the freshly ground spice mixture with turmeric powder, ground cinnamon, ground cloves, chili powder, ground ginger, ground nutmeg, paprika, and dried curry leaves if using. Stir well to combine all the ingredients into a uniform spice blend.
Transfer the curry powder to an airtight jar or container and store in a cool, dry place. The curry powder will stay fresh for up to 3 months if properly stored.
Use this curry powder to flavor traditional Singaporean dishes, soups, stews, marinades, or even as a dry rub for meats and vegetables.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 2.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
