Pile of West African Curry Powder

Curry Powder - West Africa


West Africa   -  
Makes:
Effort:
Sched:
DoAhead:  		 3-3/4 oz
**
20 min
Yes		 West Africa learned Curry Powder from British who had served in India, so theirs tend to resemble Anglo-Indian Madras powders. This simple recipe avoids items hard to find in North America. The recipe will nearly fill a 4 ounce spice jar.

1
3
2
1
1
1/2
6
2
T
T
T
t
t
t

t
Cumin seed
Coriander seed
Black Pepper
Cinnamon
Cloves, whole
Cardamon seed  
Chili dry (1)
Turmeric
Make   -   (20 min)
  1. In a skillet, separately dry roast the CUMIN SEED and CORIANDER SEED stirring until aromatic and darkening just a shade. Pour out on a plate to cool.
  2. Shell CARDAMON SEEDS - They hold their strength much better if kept in the shells.
  3. Grind All Ingredients together to a fine powder in your spice grinder (see Note-2).
NOTES:

  1. Chili dry:

      Small, very hot chilis are in order here. In West Africa the dominant hot chili is the Caribbean Scotch Bonnet / Habanero, so Camaroon Pepper (dried Scotch Bonnets) might be used, and they are screaming hot. Thai or Arbols are good for less hot. Use your own best judgement for type and amount of chili. For details see our African Chilis page.

  2. Spice Grinder:

      A little whirling blade coffee grinder is excellent for this job - mine is a Krups. Of course you can do it the traditional way, pounding it in a big stone mortar.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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