Bo Kaap Cape Malay Curry Powder South African Spice Mixture Recipe

Recreate the vibrant flavors of Cape Malay cuisine with this authentic curry powder recipe! Inspired by a treasured spice swap, this blend perfectly captures the sweet and pungent notes of traditional Cape Malay cooking. A mild yet deeply flavorful curry powder, brimming with cloves, cardamom, fennel, mustard seeds, coriander, turmeric, fenugreek, a touch of chili, and black pepper. Use it to create incredible Cape Malay curries and other Indian-inspired dishes. This recipe is easy to follow and yields a delicious spice mix you'll want to keep on hand!

Prep Time 15 mins
Cook Time 7 mins
Calories 585.7 kcal
Protein 50g
Rating 5.0 (10 Reviews)
Bo Kaap Cape Malay Curry Powder South African Spice Mixture 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bo Kaap Cape Malay Curry Powder South African Spice Mixture

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How to Make Bo Kaap Cape Malay Curry Powder South African Spice Mixture

  1. 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.
  2. Transfer the roasted seeds to a food processor or spice grinder. Pulse until finely ground. Alternatively, use a mortar and pestle.
  3. 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.
  4. 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