Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

photo by Andi Longmeadow Farm





- Ready In:
- 7mins
- Ingredients:
- 12
- Yields:
-
1 Large Jar Curry Powder
ingredients
- 1 tablespoon clove
- 1⁄2 cup coriander seed
- 1 tablespoon fennel seed
- 1 tablespoon black mustard seeds
- 3 tablespoons fenugreek seeds
- 2 tablespoons black peppercorns
- 3 small dried hot red chilies, seeds and stems removed
- 3 tablespoons cumin seeds
- 1⁄4 cup ground cardamom
- 1⁄4 cup ground turmeric
- 1 tablespoon ground ginger
- 2 curry leaves, chopped into small pieces
directions
- Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
- Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
- Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.
Reviews
-
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.
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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
see 5 more reviews
Tweaks
-
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
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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