Cape Curry Powder
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.
INGREDIENTS
Nutrition- 1tablespoon whole cloves
- 2tablespoons whole black peppercorns
- 1⁄2cup coriander seed
- 3tablespoons cumin seeds
- 1tablespoon fennel seed
- 1tablespoon mustard seeds
- 3small dried hot red chiles, seeds and stems removed (such as piquins or santakas)
- 1⁄4cup ground cardamom
- 1⁄4cup ground turmeric
- 3tablespoons ground fenugreek
- 1tablespoon ground ginger
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DIRECTIONS
- 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.
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