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Nutrition Facts
Serving Size 1 Large Jar Curry Powder 173g Recipe makes 1 Large Jar Curry Powder) The following items or measurements are not included below: 2 tablespoons black peppercorns curry leaves
Calories 585
Calories from Fat 210		(36%)
Amount Per Serving		%DV
	Total Fat 23.4g	36%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 106mg		4%
Potassium 2406mg		68%
Total Carbohydrate 99.9g		33%
	Dietary Fiber 46.8g	187%
	Sugars 3.0g
Protein 25.4g		50%
how is this calculated?

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Recipe #289383 | 7 min | 5 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: French Tart
Feb 29, 2008

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.

1 Large Jar Curry Powder (change servings and units)

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.

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Featured Reviews for This Recipe

From: Sydney Mike

On Jun 28, 2008

Made this ALMOST according to the ingredient list & directions, but I did cut back the 'dried red chilies' to 2! Think I enjoyed this as much because the curry leaves were so hard to find, as anything else! Thanks for the great recipe! [Made & reviewed while touring Africa in Zaar World Tour 4]

1 person found this review helpful

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From: MarraMamba

On Jun 26, 2008

Extremely easy to make, and perfect with ft's cape malay curry. Delicious, fun and goes great with chicken curries as well.

1 person found this review helpful

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From: Sue L

On Jul 1, 2008

Excellent curry powder! I use quite a lot of curry powder and this recipe stands shoulder to shoulder with every one. Makes a nice batch as well, which should last some time. I made this to use in Alskann's (Curried Okra) for ZWT4 team Kumquat's Kookin' Kaboodles with some piri piri peppers I got at an African market to use for the dried hot red chiles. The only suggestion I can offer is after reading the reviews of others who subbed bay leaf for curry leaf. In my opinion, it is not a good swap as they taste nothing alike. I would suggest if you are out to just add a little more curry powder. If you do come across some curry leaves (perhaps in an ethnic market) be sure to freeze them being careful not to crush them in the freezer as they do keep very well. Thanks for posting! ~Sue

2 people found this review helpful

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From: Sharon123

On Jun 23, 2008

I loved the smells coming out of my kitchen today! I too used bay leaves in place of curry leaves. I am looking forward to many uses for this delightful mix!

2 people found this review helpful

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