This curry still carries a bit of heat but is mild and fragrant. If I were looking for an all-purpose curry powder, this would be it.
Recipe information
Yield
makes about 1/4 cup
Ingredients
1 teaspoon black peppercorns
3 cloves
3 seeds from white cardamom pods
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons ground ginger
1/4 teaspoon cayenne, or to taste
1 teaspoon ground fenugreek
2 teaspoons ground turmeric
Preparation
Step 1
Combine the peppercorns, cloves, and seeds in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the powdered spices.
Step 2
Cool, then grind to a fine powder in a spice or coffee grinder. Store in a tightly covered opaque container for up to several months.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
