Singapore curry powder

• 23 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

1. Combine the spices and dry-fry in a wok over low heat, stirring constantly so the spices do not burn.
2. Fry them for eight to 10 minutes, or just until they begin to brown and are fragrant.
3. Remove from the wok to cool, then grind in batches in a small coffee mill reserved for spice grinding.
4. The blend will keep for several months stored in an airtight container in the refrigerator.

coriander seeds, black peppercorns, cumin seeds, anise seed, dried chili peppers, turmeric powder, freshly ground cinnamon, clove, cardamom, freshly ground nutmeg

Taken from cooking.nytimes.com/recipes/4964 (may not work)