1/2 lb dry red chiles
1/2 lb coriander seeds
2 oz cumin
1 oz turmeric
1 oz mustard seeds
A Recipe for
African Fish Curry Powder
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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This Recipe for African Fish Curry Powder is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for African Fish Curry Powder from the recipe cookbook of Recipes-to-go (Ethnic)
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Food Tip |
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| Anonymous |
Curry powders are an important part of African cooking due to the
heavy influence of Arabic and Indian cuisine in Africa. Curry powders
are made from different proportions of spices, dried and ground.
Spices can be dried in the sun for two to three days, in a low
temperature oven, or on top of the stove in a dry skillet. If using a
skillet be sure to shake the spices constantly so they don't burn.
Grinding is usually done with a mortar and pestle. Curry powders are
not necessarily hot, they are made that way by the addition of chili
peppers.
Dry spices, grind to a powder and seal in an airtight container. Use 2
teaspoons of curry powder to every
400 g or 1 lb of fish.
Recipe By : Mrarchway@aol.com
From: Ladies Home Journal- August 1991
Serves: 4
African Fish Curry Powder Recipe brought to you by Recipes To-Go