Singapore Curry Powder
Singapore's curry powder: a Tamil-Malay blend of coriander, cumin, fennel, turmeric and dried chilli.
Overview
Singapore curry powder reflects the island's cultural crossroads, influenced by Indian, Malay, and Chinese cooking traditions. It's notably aromatic with significant cinnamon and cardamom presence, plus the chilli heat expected in Southeast Asian cooking. The balance of sweet spices (cinnamon, cardamom) with heat (chillies) creates complexity and sophistication.
Ingredients
Whole Spices
- 3 dried red chillies (deseeded for milder, whole for spicier)
- 6 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 2 teaspoons black peppercorns
- 1 cinnamon stick (broken into pieces)
- 4 green cardamom pods
- 6 cloves
Ground Spice to Add After Roasting
- 2 teaspoons ground turmeric
Method
Stage 1 - Prepare Whole Spices
- Snap or cut tops off dried chillies; remove seeds for milder blend (leave whole for spicier).
- Break cinnamon stick into small pieces.
- Lightly crush cardamom pods to expose seeds.
Stage 2 - Dry Roast
- Place a large heavy-based pan over medium heat with no oil.
- Add coriander, cumin, and fennel seeds along with chillies and peppercorns.
- Add cinnamon pieces, cardamom pods, and cloves.
- Continuously stir and toss the spices as they heat for 5-6 minutes.
- The spices will become aromatic and noticeably darker.
- Do not allow smoking; remove from heat immediately if that occurs.
- Transfer to cool surface and allow to reach room temperature.
Stage 3 - Prepare for Grinding
- Once completely cool, break cinnamon into smaller pieces if needed.
- Remove seeds from cardamom pods, discarding the pods.
- Leave remaining spices intact.
Stage 4 - Grind to Powder
- Tip all roasted spices including cardamom seeds into a mortar or spice grinder.
- Grind thoroughly to a fine, consistent powder.
- Work in small batches if using a grinder.
- Sift to remove larger particles; re-grind as needed.
Stage 5 - Add Turmeric & Mix
- Stir in turmeric.
- Mix very thoroughly for 1-2 minutes to ensure even distribution.
Stage 6 - Use
- Use immediately for best flavor and aroma.
- Can store in airtight jar away from light if needed.
Notes
- Cinnamon & Cardamom: These sweet spices balance the chilli heat and distinguish this from South Indian powders.
- Chilli Heat Adjustment: Removing seeds cuts heat significantly; leave seeds for authentic spicier version.
- Freshness Premium: This powder is best used immediately or within 1-2 months; flavor fades quickly compared to other blends.
Variations - Fish/Seafood Version
Reduce complexity for delicate proteins:
- 2 dried red chillies (deseeded)
- 6 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 tablespoons fennel seeds (increased for freshness)
- 1 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 2 teaspoons ground turmeric
Roast and grind as above.
Other Variations:
- Spicier: Keep chilli seeds; increase to 4-5 chillies total.
- Sweeter: Add 1 additional cinnamon stick to roasting.
- Earthier: Add ½ teaspoon fenugreek seeds to initial roasting.
Serving
Use in: Singapore curry dishes, Southeast Asian chicken curries, seafood preparations, noodle-based curries Typical ratio: 2-4 teaspoons per portion depending on heat preference and protein type Application: Fry in hot oil with aromatics before adding liquid and ingredients Temperature: Best activated by blooming in hot oil
Storage
- Best used immediately but keeps in airtight jar 2-3 months
- Store away from direct light and heat
- Does not require refrigeration
- Flavor fades relatively quickly compared to other spice powders
- Check aroma before using in important dishes after 2 months
- Label with preparation date
Chillies are a key ingredient in this vibrant curry powder designed for Southeast Asian cooking. The blend balances heat with aromatic warmth, making it ideal for chicken curries and seafood preparations.
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