This Curry powder blend is used widely in Cuisines of Singapore that comprised blend of Chinese, Indian, Malay, Thai and Indonesian cuisines. Used in poultry & meat dishes, excellent for fish, shellfish & noodles dishes. Can be added to stir-fried shrimp / prawns or rub it on a tuna steak just prior to grilling.
Red Chili Powder, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Rice, Black Pepper.
Simple recipe of Singapore style
‘Noodle curry shrimp’
Heat the wok over medium-high. Add 3tbsp oil. When the oil is hot, add 1.5tsp ‘SINGAPORE CURRY POWDER’, 1tsp of each fresh minced ginger & garlic, stir –fry for 10 second, add 1pc diced red pepper,
1pc chopped red onion, 1 bunch chopped scallions, stir-fry for 3-5 minutes, stir in 2/3 cup chicken broth, 1tbsp oyster sauce, 1.5tsp soy sauce, 1.5tsp granulated sugar, bring to boil, add 1lb frozen cocktail shrimp, and 1.5 cup frozen peas, cook until hot, add 8oz broken & pre-soaked rice noodles, cook until noodles are ready, serve warm.
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