African Malayan Curry Powder (For Meat & Fi Recipe




African Malayan Curry Powder (For Meat & Fi 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 & Fi

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




African Malayan Curry Powder (For Meat & Fi

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African Malayan Curry Powder (For Meat & Fi 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.

Recipe By : Mrarchway@aol.com

From: Ladies Home Journal- August 1991

Serves: 4

 

 

 

 

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

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