Recipe - Malawi Curry Powder

10 small Dried hot red chiles;
such as Piquins or
Santakas; seeds and stems
removed
3 tablespoon Coriander seeds
1 tablespoon Whole black peppercorns
3 tablespoon Poppy seeds
2 teaspoon Mustard seeds
1 tablespoon Cumin seeds
1 tablespoon Ground turmeric
10 Whole cloves
2 teaspoon Ground cinnamon

Combine all the ingredients in a spice mill and process to a fine powder.
Store in an airtight jar. Yield: About Three fourths cup.

"This blend is the hottest curry powder we found in Africa, although some
pastes like harrisa and berbere might top it on the heat scale.
Traditionally in Malawi, spices are sundried before being ground and are
not toasted. Note the large amount of cloves in this recipe, a possible
influence from nearby Madagascar, a clovegrowing island."

From "A World of Curries", by Dave DeWitt and Arthur Pais (ISBN
0316182249), and is published by Little, Brown & Company.

Richard Strayer, Los Angeles, CA, USA

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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