Wendy’s Singapore Curry Mix
This blend of curry powder with other dried spices is what I use to create my Singapore noodles, rice, cauliflower and potatoes. It's easy to make and can be tailored to suit your heat index and your personal taste profile.
Equipment
- Large bowl
- Medium whisk
- Jar glass with tight fitting lid
- Measuring spoons
Ingredients
- 4 tbsp curry powder see notes for curry powder suggestions
- 1 tsp mushroom seasoning
- 1 tsp sugar
- 1 tsp onion powder
- 1 tsp garlic granules
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black or white pepper
Instructions
- To a clean dry bowl add all the ingredients. Using a dry whisk mix until thoroughly combined. Pour into clean glass jar with tight fitting lid. Label making a note of all ingredients in the curry mix. Store in pantry for 6 months. Shake or stir before using.
Notes
Customizing Your Singapore Curry Mix
You can use mild, medium or hot curry powder for this blend. You can also customize it by adding herbs and spices of your choice. Try Singapore Curry With Garlic Shrimp
Types Of Curry Powder
My personal choice of curry powder is always madras, and I suppose coming from the UK it’s par for the course. The difference between madras and other curry powders is the addition of red Kashmiri chili powder. It is found even in the mildest madras curry powders. So, if you are looking for something without that chili kick, don’t purchase madras, and be sure to read the label. In fact, you may want to opt for making your own, that way you know exactly what ingredients are in it.
Nutrition
Serving: 6gCalories: 21kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 390mgPotassium: 86mgFiber: 2gSugar: 1gVitamin A: 39IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
