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

Recipe by French Tart
READY IN: 7mins




  • 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.