Ingredients for Bo Kaap Cape Malay Curry Powder South African Spice Mixture
- 6 cloves
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tbsp fenugreek powder
- 1 tsp ground black pepper
- 1-2 tsp chili powder
- 1 tsp cumin seeds
- Ground Cardamom
- 2 tbsp turmeric powder
- Ground Ginger
- 1 tsp dried curry leaves
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How to Make Bo Kaap Cape Malay Curry Powder South African Spice Mixture
- Dry roast 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp mustard seeds, and 6 cloves in a dry frying pan over medium heat for 1-2 minutes, or until fragrant.
- Transfer the roasted seeds to a food processor or spice grinder. Pulse until finely ground. Alternatively, use a mortar and pestle.
- Add 2 tbsp turmeric powder, 1 tbsp fenugreek powder, 1 tsp ground black pepper, 1-2 tsp chili powder (adjust to taste), and 1 tsp dried curry leaves (optional) to the ground roasted spices. Mix thoroughly.
- Store the finished curry powder in an airtight container in a cool, dark, and dry place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
12g
Fat
14g
Carbs
33g