“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. It makes a medium-hot powder. From the cookbook, A World of Curries.”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
  2. Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
  3. Combine with the remaining ingredients and mix until a uniform color is achieved.
  4. Store in an airtight jar.

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