African Malayan Curry Powder (For Meat & Fish Recipe

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African Malayan Curry Powder (For Meat & Fish Ingredients

3/4 lb cumin
1/2 lb fennel
1/4 lb dry red chiles
1 small piece cinnamon
8 cloves
1 tbsp peppercorns

A Recipe for
African Malayan Curry Powder (For Meat & Fish

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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African Malayan Curry Powder (For Meat & Fish

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

African Malayan Curry Powder (For Meat & Fish Directions

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.

Serves: 4

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African Malayan Curry Powder (For Meat & Fish Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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