Capecurrypowder Recipes

BO-KAAP CAPE MALAY CURRY POWDER - SOUTH AFRICAN SPICE MIXTURE

Steps:

• 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.

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY

Steps:

• Heat the oil in a large pot or saucepan.
• Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
• Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
• Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
• Stir in the apricot jam and the yoghurt a few minutes before serving.
• Serve this curry with yellow rice and a variety of sambals and atjars.

CAPE CURRY POWDER

Steps:

• In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
• Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
• Combine with the remaining ingredients and mix until a uniform color is achieved.
• Store in an airtight jar.