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. NOTES : MasterCook formatted by Garry Howard, Cambridge, MA - firstname.lastname@example.org Recipe by: Mrarchway@aol.com Posted to MC-Recipe Digest V1 #1028 by Walt Gray
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|Serving Size: 1 Serving (567g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 584 (48%)|
|Amt Per Serving||% DV|
|Total Fat 64.8g||86 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 44.9g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 0mg||0 %|
|Sodium 207.1mg||7 %|
|Potassium 5517.9mg||145 %|
|Total Carbohydrate 197.9g||58 %|
|Dietary Fiber 114.5g||458 %|
|Sugars, other 83.4g|
|Protein 51.7g||74 %|
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Calories per serving: 1211
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