This is a sweet, mild, but very complex curry powder; you can add a bit of cayenne if you want some heat. You can chip pieces off a whole nutmeg with the blunt edge of a heavy knife or crack the whole thing by pressing on it with a heavy skillet.
Recipe information
Yield
makes about 1/4 cup
Ingredients
1/4 teaspoon nutmeg pieces
Seeds from 5 white cardamom pods
3 cloves
1 cinnamon stick
1 teaspoon black peppercorns
2 tablespoons cumin seeds
1/4 cup coriander seeds
2 bay leaves
2 dried curry leaves, if available
1 teaspoon ground fenugreek
Preparation
Step 1
Combine all the ingredients except the fenugreek 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 fenugreek.
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.
