Macau Hot Curry Powder
Method
- 5 tablespoons extra hot chile powder or cayenne
- 4 tablespoons dry turmeric, ground
- 2 tablespoons coriander seeds
- 1 tablespoon dry ginger, ground
- 1 tablespoon white pepper
- 1 teaspoon whole Sichuan peppercorns
- 10 cloves
- 3 green cardamom pods
- 2 teaspoons fennel seeds
- 2 whole star anise
Use a mortar and pestle or spice grinder to grind all ingredients into a fine powder. Store in an airtight container for up to 3 months.
Yield
1 cup