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 dont 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (50%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 208.7mg||7 %|
|Potassium 2000.7mg||53 %|
|Total Carbohydrate 52.9g||16 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 37g|
|Protein 17.2g||25 %|
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Calories per serving: 393
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