Cape curry powder (south african)

Yield: 2 cups

Measure Ingredient
1 tablespoon Cloves
2 tablespoons Black peppercorns
½ cup Coriander seeds
3 tablespoons Cumin seeds
1 tablespoon Fennel seeds
1 tablespoon Black mustard seeds
3 smalls Dried hot red chilies piquins or santakas seeds and stems removed
¼ cup Ground cardamon
¼ cup Turmeric
3 tablespoons Ground fenugreek
1 tablespoon Ground ginger

In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.

Combine the toasted ingredients and the chilies 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 container. Makes a medium hot curry powder.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179 Submitted By DIANE LAZARUS On 01-25-95

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