Cape Curry Powder (South African) Recipe - Cooking Index
Cape Curry Powder (South African) Recipe - Cooking Index
| 1 tablespoon | Cloves | |
| 2 tablespoons | Black peppercorns | |
| 1/2 cup | Coriander seeds | |
| 3 tablespoons | Cumin seeds | |
| 1 tablespoon | Fennel seeds | |
| 1 tablespoon | Black mustard seeds | |
| 3 tablespoons | Dried hot red chilies - piquins or santakas (small) | |
| And stems removed | ||
| 1/4 cup | Ground cardamom | |
| 1/4 cup | Turmeric | |
| 3 tablespoons | Ground fenugreek | |
| 1 tablespoon | Ground ginger |
In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179
Source:
Chris Schlesinger
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.