Cape Malay Curry Powder (South African)

A milder and sweeter curry powder, keep Malay curry powder has more of an influence from Malaysia and Java than from Southern India. The influence comes from Malaysian and Javanese slaves brought to South Africa by the Dutch. Cape Malay curry powder places more of an emphasis on sweet spices like fennel seeds and cardamom done on hot ones like chiles. As a result, it is sweeter than and not as hot as Durban curry. You can use it to make traditional Cape Malay dishes like bobotie and in the marinade for sosaties, the South African version of Asian satays.

1 Tbsp. ground clove
½ cup coriander seed
1 Tbsp. fennel seed
1 Tbsp. black mustard seeds
3 Tbsp. fenugreek seeds
2 Tbsp. black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 Tbsp. cumin seeds
¼ cup ground cardamom
¼ cup ground turmeric
1 Tbsp. ground ginger
2 curry leaves, chopped into small pieces

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 chilies 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.