Freshly grinding the cumin and fennel seeds in this powerful South African blend provides wonderful flavoring for traditional meat and potato curries.
1 teaspoon cayenne pepper
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground fennel
1/2 teaspoon ground fenugreek
1/2 teaspoon freshly ground black pepper
2 teaspoons ground turmeric
Combine all the spices together and mix well.
Store the South African curry powder in an airtight container at room temperature for up to 6 months.
For a milder curry powder, reduce the amount of cayenne pepper or omit it entirely.
Label the container with the date when you made the curry powder so you know when to replace it.
Try adding a pinch of cinnamon or cardamom for a different flavor.
Try using this blend as a rub for meat before grilling or roasting.
If you don't have fenugreek you can substitute ground mustard seeds.
It is commonly used to flavor meat and potato curries, stews, soups, and rice dishes.
Store the curry powder in an airtight container at room temperature away from sunlight and moisture. It can be kept for up to 6 months.
Experiment with the amounts of each spice to adjust the flavor as desired, whether you prefer more heat, earthiness, or citrus flavors.
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reviews & comments
October 16, 2013
I cut down the turmeric just a little but otherwise use as is. I like it better than the curry powder you get at the regular grocery store (I don't have any ethnic markets near me so I have less options for purchasing locally).