{"id":3358,"date":"2012-10-26T16:25:57","date_gmt":"2012-10-26T23:25:57","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3358"},"modified":"2014-04-02T17:13:58","modified_gmt":"2014-04-03T00:13:58","slug":"cape-malay-curry-powder","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/cape-malay-curry-powder\/","title":{"rendered":"Cape Malay Curry Powder"},"content":{"rendered":"
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Here is a great Cape Malay spice mix to use in Cape Malay curries and other dishes. It is adapted from this recipe on food.com<\/a>. I only made 1\/3 of batch of the original recipe and reduced the amount of fenugreek because I find it pretty bitter for my tastes. In the past when I have made Cape Malay curry, I just threw in some spices, but this time I was excited to find this great spice mix. I will be posting my version of Cape Malay curry soon!<\/p>\n

1 teaspoon clove
\n1 teaspoon fennel seed
\n1 teaspoon black mustard seeds
\n1 teaspoon fenugreek seeds
\n1\/2 teaspoon black peppercorns
\n2 teaspoons cumin seeds
\n3 cardamom pods peeled (just the insides)
\n1 small dried red chili
\n4 curry leaves
\n2 tablespoons + 1 teaspoon coriander powder
\n1 tablespon + 1 teaspoonground turmeric
\n1 teaspoon ground ginger<\/p>\n

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  1. Toast all the whole spices in a dry skillet until a little browned. Add the red chili and curry leaves last so they don’t burn.<\/li>\n
  2. Grind in a coffee grinder with the ground spices (I find that the coffee grinder works best when it is fuller, that is why I add the ground spices in too. Also it gets all the spices mixed together well).<\/li>\n
  3. Store in a sealed jar.<\/li>\n<\/ol>\n