Name: Bo-Kaap Cape Malay Curry Powder – South African Spice Mixture
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 Large Jar Curry Powder
Cuisine: South African
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

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

At a Glance

Prep: 5 minutes
Cook: 2 minutes
Total: 7 minutes
Servings: 1 Large Jar Curry Powder

Dietary

Vegan

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.

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Equipment

Frying pan, food processor or coffee grinder, airtight jar or tin

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

Instructions

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.
Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

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