| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Malay |
Spices |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Cumin |
| 1/2 |
lb |
Fennel |
| 1/4 |
lb |
Dry red chiles |
|
sm |
Piece |
| 8 |
|
Cloves |
| 1 |
tb |
Peppercorns |
|
|
Cinnamon |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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