1/2 lb dry red chiles
1/2 lb coriander seeds
2 oz cumin
1 oz turmeric
1 oz mustard seeds
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 Fish Curry Powder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into history, certainly as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to experts are some ancient 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. As we move into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many spices and herbs, including some familiar names like thyme, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the holy land, such as parsley, basil and rosemary. These new foods and tastes led to an explosion in publications on food, some of which are now in private collections. During the following few centuries, the wealthy families of the West competed to serve up the most exotic banquets, and consequentially cooks and their collection of recipes became highly prized. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking books were highly popular due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this African Fish Curry Powder recipe.
