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Bird Flu Curry Powder

At a Glance

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 tbsp

Dietary

Vegan

This is an adaption of a Malay Chinese spice recipe which is "guaranteed" to keep the Bird Flu away from those who use it. I doubt it works but it is sure mighty tasty. Good for poultry and fish dishes.

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Equipment

Heavy frying pan or wok, spice grinder, airtight jar

Ingredients

2 dried red chilies
6 cloves
1 cinnamon stick
1 teaspoon coriander seed
1 teaspoon fennel seed
2 teaspoons szechuan peppercorns
1/2 teaspoon grated nutmeg
1/2 teaspoon grated star anise
1 teaspoon ground turmeric

Instructions

Deseed and remove stems from the chilies.
In a heavy frying pan or wok, dry-fry the first six ingredients until they give off a rich aroma. Remember to stir and shake the pan frequently until the spices are done.
Allow to cool and then grind in a grinder. Stir in the nutmeg, star anise and turmeric.
Use immediately or store in an airtight jar away from light for no more than one month.

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