3/4 lb cumin
1/2 lb fennel
1/4 lb dry red chiles
1 small piece cinnamon
8 cloves
1 tbsp peppercorns
Directions
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
Servings: 4 servings
African Malayan Curry Powder (For Meat & Fi Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We are able to read the history of written recipes far back into ancient history, certainly as far back into history as ancient Egypt, and potentially, even further back. However, mostly, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move on, there were a couple of recipe books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are not about the spicy food that is popular today, but instead recipes for the types of meals prepared for the upper classes of those days. During the next few centuries, the upper classes competed to serve up the most exotic meals, and because of this the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes of the day. By the advent of the 20th century, cookery books are highly popular mostly due to higher levels of literacy, people having increased spare time and disposable income. The revolution that is television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this African Malayan Curry Powder (For Meat & Fi recipe.
