8 Reviews of Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

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

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!

From: Dreamer in Ontario

On Jun 24, 2008

I just loved the aroma that filled my kitchen while preparing this curry mixture. I prepared this to use in South African Curried Eggs which I plan to make tomorrow. I'll add an update when the eggs have been made. Made for ZWT4. Edited to add: On my way home from work tonight I stopped at a Sikh grocery and was thrilled to find curry leaves which I added to the mixture (previously omitted since I hadn't been able to find any). I then used the curry to make South African Curried Eggs with delicious results. This mixture is so much better than store bought. Thanks for posting, FT.

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.

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]

From: mikekey

On Jun 1, 2008

This filled the kitchen with great aroma during the roasting and grinding process. Nice flavor, with a little bite from the peppercorns and chilies. I cut recipe in half-IT MAKES A LOT! Looking forward to using it in cooking. Going to try it as a rub on a pork tenderloin. Will report back later! UPDATE: Used this as a rub on a pork tenderloin grilled on the rotisserie. What a great flavor it gave the meat! Needed nothing else!!!

From: EmmyDuckie

On Jun 20, 2008

I also made this to go with the Cape Malay Kerrie. It's really lovely, and most of the spices are very easy to find. I couldn't get curry leaves, so I used a couple of bay leaves. Turned out great, and made a lot of curry powder. But I love all things curry, so I'm sure I can use it all up. Thanks for sharing!

From: Andi of Longmeadow Farm

On Jun 20, 2008

Made this to be used with Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry and this went perfectly. I had almost everything right in the cupboard and was happy to put this together. The aroma after adding this to the lamb was absolutely outstanding. When I ground mine, mine didn't grind as finely, but no matter, as it was interesting to look at, in presentation, and taste! Thank you FT! Made for ZWT4 June 2008.