Malaysian Curry Powder (for Singapore Noodles)

• Toast for 3 minutes:
• 3 tablespoons coriander seeds

Toast for 2 minutes:

• 1 teaspoon white peppercorns
• 1/2 teaspoon black peppercorn
• 3 pieces cassia bark
• 1 1/2 teaspoon whole cloves
• 1 half nutmeg broken in pieces
• 
  

Toast for 1 minute:

• 2 tablespoons fennel seeds
• 4 teaspoons cumin seeds
• 2 teaspoons aniseed

Toast for 30 seconds:

• 1 teaspoon fenugreek seeds

Toast for 10 seconds (until a shade darker):

• 7 teaspoons turmeric
• 
  
• Don't toast:
• 1/2 teaspoon black cardamom seeds (seeds of 3 pods)
• 6 whole green cardamom pods

Grind toasted spices (EXCEPT TURMERIC).  Mix in jar with turmeric.

NOTE:  This curry powder has intentionally left out cayenne powder because of how variable the spiciness of cayenne powder can be.  Instead, in recipes using this curry powder, add cayenne / chili oil to taste.