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.

Course dinner, Entree, Lunch, Main Course

Cuisine Asian fusion, Indian fusion

Keyword Curry powder, Indian curry, Seasoning, Yellow curry

Prep Time 15

Total Time 15

Servings Servings

Calories 21kcal

Author Dr. Wendy Dearborne

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