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Bo-Kaap Cape Malay Curry Powder

Servings

30

Serving size

1 Tbsp
COOKING TIME
<30 minutes
Bo-Kaap Cape Malay Curry Powder

Ingredients

1 Tbsp Whole Cloves
1/2 cup coriander seed
1 Tbsp., whole Fennel seed
1 Tbsp Black Mustard Seed
3 Tbsp. Spices, fenugreek seed
3 Tbsp Cumin Seed
2 Tbsp., ground Black pepper
3 chili Dried Red Chilies (seeded and stemmed)
1/4 cup Ground cardamom
1/4 cup Ground turmeric
1 Tbsp. Ground ginger
2 leaf Curry leaves

Instructions

Gather all ingredients and equipment.

Place the cloves, coriander, fennel, mustard, fenugreek, cumin seeds, and peppercorns in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance.

Add the remaining ground spices, including the chilis and the curry leaves, to the roasted spices.

Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a mortar and pestle.

Store in an airtight jar or tin in a cool, dark place for up to 6 months.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

"If variety is the spice of life, then my life must be one of the spiciest you ever heard of. A curry of a life."

Paul Child