African Malayan Curry Powder (For Meat And Fish)
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African Malayan Curry Powder (For Meat And Fish)
  Spices    African    Curry    Meat    Fish  
Last updated 6/12/2012 1:03:25 AM. Recipe ID 27339. Report a problem with this recipe.
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      Title: African malayan curry powder (for meat and fish)
 Categories: Spices
      Yield: 4 Servings
 
    3/4 lb Cumin
    1/2 lb Fennel
    1/4 lb Dry red chiles
        sm Piece
      8    Cloves
      1 tb Peppercorns
           Cinnamon
 
  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 400 g or 1 lb of fish.
  
  




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Recipe ID 27339 (Apr 03, 2005)

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