Singapore Curry Powder (Hot)

This Curry powder blend is used widely in the Cuisines of Singapore that comprised a blend of Chinese, Indian, Malay, Thai & Indonesian cuisines. Used in poultry & meat dishes, it is excellent for fish, shellfish & noodles dishes. Can be added to stir-fried shrimp/ prawns or rub it on a tuna steak just before grilling.

Ingredients: Red Chili Powder, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Rice, Black Pepper.

Suggested Simple recipe of Singapore style‘Noodle curry shrimp’:

Heat the wok over medium-high. Add 3 tbsp oil. When oil is hot, add 1.5 tsp ‘Singapore Curry Powder’, 1 tsp of each fresh minced ginger & garlic, stir–fry for 10 sec, add 1pc diced red pepper,1 pc chopped red onion, 1 bunch chopped scallions, stir-fry for 3-5 min, stir in 2/3 cup chicken broth, 1 tbsp oyster sauce, 1.5 tsp soy sauce, 1.5 tsp granulated sugar, bring to boil, add 1 lb frozen cocktail shrimp & 1.5 cup frozen peas, cook until hot, add 8oz broken & pre-soaked rice noodles, cook until noodles are ready, serve warm.