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- 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, dry and grnd. Spices can be dry in the sun for two to three days, in a low temperature oven, or possibly on top of the stove in a dry skillet. If using a skillet be sure to shake the spices constantly so they do not burn. Grinding is usually done with a mortar and pestle. Curry powders are not necessarily warm, they are made which way by the addition of chili peppers. Dry spices, grind to a pwdr and seal in an airtight container. Use 2 tsp. of curry pwdr to every 400 g or possibly 1 lb of fish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 567g | |
| Calories 1169 | |
| Calories from Fat 540 | 46% |
| Total Fat 64.5g | 81% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1087mg | 45% |
| Potassium 5053mg | 144% |
| Total Carbs 188.55g | 50% |
| Dietary Fiber 115.0g | 383% |
| Sugars 4.11g | 3% |
| Protein 49.08g | 79% |
