Best 4 Singapore Curry Powder Recipes

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Craving a flavorful and aromatic dish that tantalizes your taste buds? Look no further than Singapore curry powder, a unique blend of spices that adds an explosion of flavors to any dish. Whether you're a seasoned cook or just starting out, this versatile ingredient offers a culinary journey like no other. In this comprehensive guide, we'll take you on an adventure through the world of Singapore curry powder, exploring its rich history, uncovering its diverse culinary applications, and providing you with expert tips and tricks to elevate your cooking. Get ready to spice up your kitchen and embark on a gastronomic adventure with Singapore curry powder!

Let's cook with our recipes!

SINGAPORE-STYLE CURRY POWDER



Singapore-Style Curry Powder image

This spice mixture is a key ingredient in many Singapore poultry and meat dishes. This mixture works for fish and shellfish dishes but use only 1/3 the amount normally used for meat and poultry. EDIT: World Spice Merchants in Seattle, WA says about this curry mixture - The city-state-island of Singapore is a melting pot comprised of Chinese, Indian, Thai, Malay, and Indonesian cultures, all of which make their mark on Singapore's cuisine. Designed more as a coating rather than being used in stew-like curry, this spice blend is excellent on all manner of seafood. Try it added to stir-fried prawns or rub it on a tuna steak just prior to grilling.

Provided by Member 610488

Categories     Asian

Time 20m

Yield 3/4 cup

Number Of Ingredients 9

4 small dried red chilies
6 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon fennel seed
2 teaspoons black peppercorns
1 inch piece cinnamon stick
4 green cardamom pods
6 cloves
2 teaspoons ground turmeric

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.

Nutrition Facts : Calories 283.1, Fat 11.6, SaturatedFat 0.8, Sodium 55.9, Carbohydrate 52.4, Fiber 25.2, Sugar 11.8, Protein 12.1

SINGAPORE CURRY POWDER



Singapore curry powder image

Provided by Patricia Wells

Categories     condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 10

2/3 cup coriander seeds
1 teaspoon black peppercorns
1/2 cup cumin seeds
1/4 cup anise seed
1/4 cup dried chili peppers
3 tablespoons turmeric powder
1/2 teaspoon freshly ground cinnamon
1 whole clove
1 teaspoon cardamom
1/4 teaspoon freshly ground nutmeg

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.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 10 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 1 gram, TransFat 0 grams

VIOLET OON'S SINGAPORE CHICKEN CURRY



Violet Oon's Singapore chicken curry image

This is a rich and pungent dish. If a milder curry is preferred, reduce the amount of curry powder to suite one's taste.

Provided by Patricia Wells

Categories     dinner, one pot, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 two-inch piece fresh ginger, peeled and coarsely chopped
7 cloves garlic, peeled and coarsely chopped
10 shallots, peeled and coarsely chopped
1/2 cup Singapore curry powder (see recipe)
1/2 cup water
1 chicken, cut into about 20 bite-size pieces
5 tablespoons vegetable oil
3 cups Thin Coconut Milk (see recipe)
1 pound small potatoes, peeled and halved
2 teaspoons salt, or to taste
1 loaf French bread, cut into serving slices

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.

Nutrition Facts : @context http, Calories 1266, UnsaturatedFat 41 grams, Carbohydrate 95 grams, Fat 74 grams, Fiber 16 grams, Protein 61 grams, SaturatedFat 28 grams, Sodium 1674 milligrams, Sugar 16 grams, TransFat 0 grams

CURRIED SINGAPORE NOODLES



Curried Singapore Noodles image

Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.

Provided by Galley Wench

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

6 ounces rice vermicelli (or rice sticks)
1 tablespoon salt
1 lb medium shrimp, peeled and deveived
1/2 teaspoon curry powder
2 teasspoons curry powder
2 tablespoons vegetable oil
3 shallots, sliced thin
1 red bell pepper, stemmed seeded and sliced thin
2 garlic cloves, minced
1 cup bean sprouts
3/4 cup chicken broth
1/4 cup soy sauce
2 tablespoons mirin
4 scallions, sliced thin
cayenne pepper
Tabasco sauce

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.

Tips:

  • Use fresh ingredients. This will give your curry the best flavor.
  • Don't be afraid to experiment with different ingredients. There are many different ways to make a Singapore curry, so feel free to add your own personal touch.
  • Make sure to toast the spices before using them. This will release their flavor and make them more aromatic.
  • Use a good quality coconut milk. This is essential for a creamy and flavorful curry.
  • Cook the curry over low heat for a long time. This will allow the flavors to develop and deepen.
  • Serve the curry with rice or your favorite bread.

Conclusion:

Singapore curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken or shrimp, and it can also be made with tofu or vegetables for a vegetarian option. With its complex flavors and creamy texture, Singapore curry is sure to be a hit at your next party or gathering.

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