Dinka's Cookbook

This loaf keeps fairly well. …

If liked, the spices may be lightly toasted before grinding. …

This is primarily used for the Cape Malay Chicken Curry, although it may be used for other dishes. …

For the health conscious. …

It works especially well for mixed curried vegetables. It should keep well for about 6-8 weeks, but the flavour of the spices will start to deteriorate after this. …

In general, Sri Lankan curry mixes are made with spices that are roasted for longer than for a basic masala. Excellent for jaggery (palm sugar) satays. …

It should keep for 2-3 weeks. …

This is a strong masala, and not recommended for use in fish or vegetable dishes. …

It gives a basic curry a huge lift to stir in a couple of teaspoons of the masala when it is cooked and just before serving. …

This is the paste to use for Kashmiri Lamb with Apricots. …

Will keep for about 3-4 weeks. …

The healthy version of the very popular crunchie biscuit. Made with whole-wheat flour, brown sugar and molasses. …