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South African, Indian Curry Powder, Masala.
A blend of sweet and pungent spices like cloves, cardamom, fennel, mustard, coriander, turmeric, fenugreek, ginger, chilli and pepper. Influenced by the Malay, the curries of Cape Town are rich in turmeric and a mild taste of chilli and black pepper. The flavours are particularly delicious when adding coconut milk or evaporated milk. Can also create a 'satay' flavour with an addition of peanut butter. A variety of meats and vegetables go well with this blend, especially seafood.
200g pack makes (16) curries.
Recipe
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