Singapore Curry Powder - 4g Carbs; 1g Fiber
Recipe By: A World of Curries by Dave DeWitt and Arthur Pais
Serving Size: 56
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 cup Coriander seeds
1 cup Cumin seeds
2/3 cup Whole star anise
1/3 cup Dried red chilies -- seeds and stems removed
1/4 cup Turmeric
1 piece cinnamon stick -- (1")
4 Cloves
2 tablespoons Black peppercorns
2 tablespoons Cardamon -- optional
2 tablespoons Nutmeg -- optional
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 chilies for extra heat or New Mexico chilies for less heat.
Makes 3 1/2 cups (56 one-tablespoon servings)
Cuisine: "Asian"
Source: "Recipe-Recipes.net"
S(Formatted by Chupa Babi): "April 2011"
Yield: "3 1/2 cups"
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Per Serving (excluding unknown items): 26 Calories; 1g Fat (33.7% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
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