African Malayan Curry Powder

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African Malayan Curry Powder

 

3/4 lb. cumin

1/2 lb. fennel

1/4 lb. dry red chiles

1 small piece cinnamon

8 cloves

1 tbsp. peppercorns

 

Curry powders are an important part of African cooking due to the heavy

influence of Arabic and Indian cuisine in Africa. Curry powders are made from

different proportions of spices, dried and ground.

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. If using a skillet be sure to shake the

spices constantly so they don't burn. Grinding is usually done with a mortar and

pestle. Curry powders are not necessarily hot, they are made that way by the

addition of chili peppers.

Dry spices, grind to a powder and seal in an airtight container. Use 2 teaspoons

of curry powder to every 1 lb of fish.

 

 

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