Cape curry powder (south african)
2 cups
Ingredients
| Quantity | 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 |
Directions
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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