Bo-Kaap Cape Malay Curry Powder
Servings
30Serving size
1 Tbsp
COOKING TIME
<30 minutes
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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Lactose
This recipe is safe for those who are lactose intolerant.