Try this Singapore Curry Powder recipe, or contribute your own.
Suggest a better descriptionRoast 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. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Recipes sent to me from Bill, wight@odc.net
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (15g) | ||
Recipe Makes: 31 | ||
|
||
Calories: 46 | ||
Calories from Fat: 21 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.4g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.9mg | 0 % | |
Potassium 192.7mg | 5 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 4.1g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.