By French Tart on February 29, 2008
Photo by Chef #428885
Photo by Chef #428885
"My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries."
Serving Size: 1 (186 g)
Servings Per Recipe: 1
"Sensational spice mixture. I made half a batch to use in your Bo-Kaap Cape Malay Kerrie (Recipe #289231). Having enjoyed such curries in South Africa, I can vouch for the authenticity of this recipe. Absolutely perfect -- and what a wonderful smell in the kitchen. Thanks so much for sharing your creative efforts."
"What a wonderful mixture of spices. I followed the recipe exactly and used my new spice grinder which made the job even easier. Nothing beats the aroma and flavour of newly ground spices. Thanks so much for posting this."
"Excellent curry powder! I use quite a lot of curry powder and this recipe stands shoulder to shoulder with every one. Makes a nice batch as well, which should last some time. I made this to use in Alskann's (Recipe #305738) for ZWT4 team Kumquat's Kookin' Kaboodles with some piri piri peppers I got at an African market to use for the dried hot red chiles. The only suggestion I can offer is after reading the reviews of others who subbed bay leaf for curry leaf. In my opinion, it is not a good swap as they taste nothing alike. I would suggest if you are out to just add a little more curry powder. If you do come across some curry leaves (perhaps in an ethnic market) be sure to freeze them being careful not to crush them in the freezer as they do keep very well. Thanks for posting! ~Sue"
"Made this ALMOST according to the ingredient list & directions, but I did cut back the 'dried red chilies' to 2! Think I enjoyed this as much because the curry leaves were so hard to find, as anything else! Thanks for the great recipe! [Made & reviewed while touring Africa in Zaar World Tour 4]"
"Extremely easy to make, and perfect with ft's cape malay curry. Delicious, fun and goes great with chicken curries as well."
"I just loved the aroma that filled my kitchen while preparing this curry mixture. I prepared this to use in Recipe#309938 which I plan to make tomorrow. I'll add an update when the eggs have been made. Made for ZWT4. Edited to add: On my way home from work tonight I stopped at a Sikh grocery and was thrilled to find curry leaves which I added to the mixture (previously omitted since I hadn't been able to find any). I then used the curry to make recipe#309938 with delicious results. This mixture is so much better than store bought. Thanks for posting, FT."
"I loved the smells coming out of my kitchen today! I too used bay leaves in place of curry leaves. I am looking forward to many uses for this delightful mix!"
"I also made this to go with the Cape Malay Kerrie. It's really lovely, and most of the spices are very easy to find. I couldn't get curry leaves, so I used a couple of bay leaves. Turned out great, and made a lot of curry powder. But I love all things curry, so I'm sure I can use it all up. Thanks for sharing!"
"Made this to be used with Recipe #289231 and this went perfectly. I had almost everything right in the cupboard and was happy to put this together. The aroma after adding this to the lamb was absolutely outstanding. When I ground mine, mine didn't grind as finely, but no matter, as it was interesting to look at, in presentation, and taste! Thank you FT! Made for *ZWT4* June 2008."
"This filled the kitchen with great aroma during the roasting and grinding process. Nice flavor, with a little bite from the peppercorns and chilies. I cut recipe in half-IT MAKES A LOT! Looking forward to using it in cooking. Going to try it as a rub on a pork tenderloin. Will report back later! UPDATE: Used this as a rub on a pork tenderloin grilled on the rotisserie. What a great flavor it gave the meat! Needed nothing else!!!"