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Bo-Kaap Kerrie Poeier (Cape Malay Curry Powder)

Cape Malay Curry Powder (Bo-Kaap Kerrie Poeier) is a traditional South Africa recipe (from the Cape Malay community) for a classic spice blend that is the flavour backbone of Cape Malay dishes. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bo-Kaap Kerrie Poeier (Cape Malay Curry Powder).

prep time

30 minutes

cook time

100 minutes

Total Time:

130 minutes

Serves:

6-8

Rating: 4.5 star rating

Tags : CurrySpice RecipesSouth-africa Recipes

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Ingredients:

1 tbsp cloves
40g (1⁄2 cup) coriander seeds
1 tbsp fennel seeds
1 tbsp black mustard seeds
3 tbsp fenugreek seeds
2 tbsp black peppercorns
3 dried piri-piri (African birds’ eye) chillies, stems removed
3 tbsp cumin seeds
4 tbsp ground cardamom
4 tbsp ground turmeric
1 tbsp ground ginger
2 tsp ground star anise
2 dried curry leaves, chopped into small pieces
1 bayleaf (Indian bay, preferably)

Method:

Place a non-stick pan over medium heat. Add all the whole spices and dry toast for about 90 seconds, until aromatic. Turn out onto a plate and set aside to cool.

Once cold, transfer the toasted spices into a spice or coffee grinder. Pulse to chop then render into a fine powder. Add the remaining spices (plus the curry and bayleaves) and pulse the coffee grinder to mix.

Store in an air-tight jar. The curry powder will keep for up to 6 months in a cool, dark, cupboard.