While all-purpose Curry Powders are not a thing in India, they do exist in countries with strong Indian populations – for example, Sri Lanka, Fiji, Malaysia and Singapore. This spice mix is representative of the Singapore Indians – Singaporean influences on traditional Indian flavours.
Use Singapore Curry Spice Mix in stir fry dishes, with noodles and in curry sauces. Add to coconut milk for Malay style curries, and to tamarind water for South Indian style curries.
Singapore Curry Spice Mix
4 Tblspn coriander seeds
1 Tblspn fennel seeds
1 Tblspn cumin seeds
2 tspn black peppercorns
1 small cinnamon stick
4 green cardamom pods
5 dried red chillies, or to taste
2 tspn turmeric powder
In a dry pan over a low heat, toast the spices separately (except the turmeric) until they begin to change colour.
When cool, grind to a fine powder, then mix with the turmeric. Store in an airtight container away from the light.