African Malayan Curry Powder (For Meat And Fish) Recipe – a delicious recipe with Cumin, Fennel, red chiles, Cloves, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa.
2
Curry powders are made from different proportions of spices, dry and grnd.
3
Spices can be dry in the sun for two to three days, in a low temperature oven, or possibly on top of the stove in a dry skillet.
4
If using a skillet be sure to shake the spices constantly so they do not burn.
5
Grinding is usually done with a mortar and pestle.
6
Curry powders are not necessarily warm, they are made which way by the addition of chili peppers.
7
Dry spices, grind to a pwdr and seal in an airtight container.
8
Use 2 tsp.
9
of curry pwdr to every 400 g or possibly 1 lb of fish.
328
kcal
Calories
19
g
Fat
40
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3/4 lb Cumin, 1/2 lb Fennel, 1/4 lb Dry red chiles sm Piece, 8 x Cloves, and more.
Yes, African Malayan Curry Powder (For Meat And Fish) Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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