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Cape Curry Powder

Cape Curry Powder
Wednesday, 20 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


At a glance
East Indian
Cooking Method
about 2 cups
1/2 cup coriander seed
3 tablespoons cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon whole cloves
2 tablespoons black peppercorns
3 small, hot, red, dried chiles such as piquins or santakas, seeds and stems removed
4 tablespoons ground cardamom
3 tablespoons ground fenugreek
1 tablespoon ground ginger
1/4 cup ground turmeric


In a dry skillet, individually toast the coriander, cumin, fennel, mustard, cloves, and peppercorns 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 other ground ingredients and mix until a uniform color is achieved.


Additional Tips

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.  This recipes makes a medium-hot powder.


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