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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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:
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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