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| Home -> [African, Curries, Seafood, Spice Mixes] -> [African malayan curry powder (for meat and fish) Recipe] |
African malayan curry powder (for meat and fish)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
African, Curries, Seafood, Spice Mixes |
Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Cumin | | 1/2
| lbs | Fennel | | 1/4
| lbs | Dry red chiles | | 1
| small | Piece cinnamon | | 8
| | Cloves | | 1
| tbsp | Peppercorns |
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Procedures:
| 1 | Curry powders are an important part of african cooking due to the heavy influence of arabic and indian cuisine in africa. | | 2 | Curry powders are made from different proportions of spices, dried and ground. | | 3 | Spices can be dried in the sun for two to three days, in a low temperature oven, or on top of the stove in a dry skillet. | | 4 | If using a skillet be sure to shake the spices constantly so they don"t burn. | | 5 | Grinding is usually done with a mortar and pestle. | | 6 | Curry powders are not necessarily hot, they are made that way by the addition of chili peppers. | | 7 | dry spices, grind to a powder and seal in an airtight container. | | 8 | Use 2 teaspoons of curry powder to every 400 g or 1 lb of fish. |
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