Cape Curry Powder Recipes

CAPE CURRY POWDER

Cape Curry Powder image

This blend of spices, with its mix of Malay and Indian influences, can be used in South African recipes calling for curry powder or in recipes from other parts of the continent. It makes a medium-hot powder. From the cookbook, A World of Curries.

Provided by lazyme

Categories South African

Time 20m

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 tablespoon whole cloves
2 tablespoons whole black peppercorns
1/2 cup coriander seed
3 tablespoons cumin seeds
1 tablespoon fennel seed
1 tablespoon mustard seeds
3 small dried hot red chiles, seeds and stems removed (such as piquins or santakas)
1/4 cup ground cardamom
1/4 cup ground turmeric
3 tablespoons ground fenugreek
1 tablespoon ground ginger

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.

Nutrition Facts : Calories 281.9, Fat 11.2, SaturatedFat 1.4, Sodium 53.1, Carbohydrate 48.9, Fiber 23, Sugar 1.3, Protein 12.1

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

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture image

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.

Provided by French Tart

Categories South African

Time 7m

Yield 1 Large Jar Curry Powder

Number Of Ingredients 12

Ingredients

1 tablespoon clove
1/2 cup coriander seed
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 tablespoons cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 curry leaves, chopped into small pieces

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.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Cape Malay chicken curry with yellow rice image

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h50m

Number Of Ingredients 26

Ingredients

2 tbsp sunflower or rapeseed oil
1 large onion , finely chopped
4 large garlic cloves , finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp ground white pepper
1 tsp coriander
1 tsp cumin
seeds from 8 cardamom pods , lightly crushed
1 cinnamon stick , snapped in half
1 large red chilli , halved, deseeded and sliced
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube , crumbled
12 bone-in chicken thighs , skin removed
500g potato , cut into chunks
small pack coriander , chopped
50g butter
350g basmati rice
50g raisins
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick , snapped in half
8 cardamom pods , lightly crushed

Steps:

Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

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

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry image

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars.

Provided by French Tart

Categories Curries

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 kg boneless mutton shoulder or 1 1/2 kg boneless lamb shoulder
oil
4 onions, peeled and chopped
2 -4 garlic cloves, peeled and minced
1 piece fresh gingerroot, peeled and crushed
1 tablespoon cape malay curry powder or 1 tablespoon mild curry powder, of your choice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon salt
black pepper
1 cinnamon stick
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml meat stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt

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.

Nutrition Facts : Calories 214.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 1, Sodium 169.6, Carbohydrate 53.1, Fiber 6.7, Sugar 36.5, Protein 3.7

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