Cape Curry Powder (South African)

Course : Curry
Serves: 2
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1 tablespoon cloves
2 tablespoons black peppercorns
1/2 cup coriander seeds
3 tablespoons cumin seeds
1 tablespoon fennel seeds
1 tablespoon black mustard seeds
3 small dried hot red chiles and stems removed
1/4 cup ground cardamom
1/4 cup turmeric
3 tablespoons ground fenugreek
1 tablespoon ground ginger

Preparation / Directions:

In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them. Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder. Source: "A World of Curries" by Dave DeWitt and Arthur Pais

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