Prep 15 mins
Cook 5 mins
This blend of spices, with its mix of Malay and Indian influences, can be used in South African recipes calling for curry powder or in recipes from other parts of the continent. It makes a medium-hot powder. From the cookbook, A World of Curries.
- 14.79 ml whole cloves
- 29.58 ml whole black peppercorns
- 118.29 ml coriander seed
- 44.37 ml cumin seeds
- 14.79 ml fennel seed
- 14.79 ml mustard seeds
- 3 small dried hot red chiles, seeds and stems removed (such as piquins or santakas)
- 59.14 ml ground cardamom
- 59.14 ml ground turmeric
- 44.37 ml ground fenugreek
- 14.79 ml ground ginger
- In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
- Combine the toasted ingredients and the chiles 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 jar.
Loving this combination! This will probably be my new go-to recipe. It's just the right amount of effort to put into an interesting, flavourful curry blend, without getting overly fussy or needing to search for hard to find ingredients - I had all of these things in the pantry. I made half the batch, exactly as written except for using slightly less ground cardamom than called for. Thanks Lazyme! Made for ZWT7.