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.
Servings: 4 servings
African Malayan Curry Powder (For Meat & Fish Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the far past, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, sadly, these ancient recipes were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to academics are some ancient tablets in the Sumerian language 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 drinkers feel blissful and exhilarated. During the time of the Romans a man called Apicius created a few documents describing recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of his times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including basil and coriander. These new foods and tastes prompted a surge in publications on food, the majority of which are kept safe in academic collections. When we get to the 1900s, cooking publications are in high demand, as a result of increased literacy, people having more leisure time and having more disposable income. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this African Malayan Curry Powder (For Meat & Fish recipe.
