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http://www.food.com/recipeprint.do?rid=289383
INGREDIENTS
1 tablespoon clove
1/2 cup coriander seed
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 tablespoons cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 curry leaves, chopped into small pieces
DIRECTIONS
1.Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become
pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse
until they are finely ground - or grind them with a pestle and mortar.
2.Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices
and mix well.
3.Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.
7/24/2016 12:13 PM
Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture Recipe...
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Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture (cont.)
NUTRITION FACTS
Calories 585.6
Calories from Fat 210
Cholesterol 0.0mg
http://www.food.com/recipeprint.do?rid=289383
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% Daily Value
36%
14%
0%
Sugars 3.0 g
4%
33%
187%
12%
50%
7/24/2016 12:13 PM