This blend is the hottest curry powder we found in Africa, although some pastes like berbere might top it on the heat scale. Traditionally in Malawi, the spices are sun-dried before being ground and are not toasted. Note the large amount of cloves in this recipe, which is a possible influence form nearby Madagascar, a clove-growning island.
- 10 small, hot dried red chilies, such as piquins or santakas, seeds and stems removed
- 3 tablespoons coriander seed
- 1 tablespoon black peppercorns
- 3 tablespoons poppy seed
- 2 teaspoons mustard seed
- 1 tablesppon cumin seed
- 1 tablespoon powdered turmeric
- 10 whole cloves
- 2 teaspoons cinnamon
Combine all ingredients in a spice mill and process to a fine powder.