Singapore Curry Powder Recipes

Steps:

• Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
• Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Steps:

• In a blender container, place all.
• Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
• Store spice mixture in airtight container in cool dry place.

Steps:

• Deseed and take off any stems from the chilies.
• Heat a frying pan and add all the seeds. Dry-fry over medium heat, stirring until the spices give off a rich aroma.
• 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.
• Grind all the seeds in a grinder.
• Stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.

Steps:

• Combine the spices and dry-fry in a wok over low heat, stirring constantly so the spices do not burn. Fry them for eight to 10 minutes, or just until they begin to brown and are fragrant.
• Remove from the wok to cool, then grind in batches in a small coffee mill reserved for spice grinding. The blend will keep for several months stored in an airtight container in the refrigerator.

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

Steps:

• Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine. The ingredients may also be finely ground in the container of a blender or food processor.
• Mix the curry powder with one-half cup water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces. Marinate at least one-half hour.
• Heat the oil in a wok or large frying pan over high heat. The oil should be very hot. Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
• Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
• Add the coconut milk and bring to a boil over high heat. Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day. If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.

Steps:

• Cut chicken into cubes.
• melt margarine and add flour, stirring until smooth. Cook 5 minutes.
• In the meantime, bring water to a boil in a seperate pot. once the water is boiling, add rice, oil, and salt. Cook until the liquid is absorbed.
• Back to the curry! Add stock gradually to flour mixture, stirring w/ a wire wisk. Cook until the sauce thickens.
• Add seasonings and chicken.
• Cook a few minutes longer and you're all done!
• To make it a full meal you can add an assortment of different vegetables. I think I am going to do snow peas, onion slices and broccoli but you can add whatever you like!

Steps:

• In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown.
• Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn].
• Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
• Store in an air tight jar.
• I use this curry powder for fish curry, meat curry.
• [1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder.