Bo-Kaap Cape Malay Curry Powder

Servings

Serving 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.