Cape Curry Powder
photo by magpie diner
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
2 cups
ingredients
- 1 tablespoon whole cloves
- 2 tablespoons whole black peppercorns
- 1⁄2 cup coriander seed
- 3 tablespoons cumin seeds
- 1 tablespoon fennel seed
- 1 tablespoon mustard seeds
- 3 small dried hot red chiles, seeds and stems removed (such as piquins or santakas)
- 1⁄4 cup ground cardamom
- 1⁄4 cup ground turmeric
- 3 tablespoons ground fenugreek
- 1 tablespoon ground ginger
directions
- 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.
- Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
- Combine with the remaining ingredients and mix until a uniform color is achieved.
- Store in an airtight jar.
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Reviews
-
Loving this combination! This will probably be my new go-to recipe. It's just the right amount of effort to put into an interesting, flavourful curry blend, without getting overly fussy or needing to search for hard to find ingredients - I had all of these things in the pantry. I made half the batch, exactly as written except for using slightly less ground cardamom than called for. Thanks Lazyme! Made for ZWT7.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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