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Recipe Name: African Fish Curry Powder Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Pound(s) Dry red chiles
1/2 Pound(s) Coriander seeds
2 Ounce(s) Cumin
1 Ounce(s) Turmeric
1 Ounce(s) Mustard seeds
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. NOTES : MasterCook formatted by Garry Howard, Cambridge, MA - Recipe by: Posted to
MC-Recipe Digest V1 #1028 by Walt Gray <> on Jan
21, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1133
Calories From Fat: 553
Total Fat: 66g
Cholesterol: 0mg
Sodium: 189.1mg
Potassium: 4812.4mg
Carbohydrates: 176.2g
Fiber: 110.4g
Sugar: 4.1g
Protein: 47.8g

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