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
Transcribed cooking instructions as an idea can be traced back into antiquity, in truth as far into history as pharonic Egypt, and maybe further still. Having said that, sadly, these ancient records were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Moving our culinary historical trip onwards, there are two interesting recipe books which were published in the 14th Century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are not about the indian food that appears on menues today, but instead descriptions of the types of meals cooked for the nobility of that period. Over the next few hundred years, the powerful families of Europe tried to serve up the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this African Fish Curry Powder recipe.
