Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything.
This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like.
If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with.
| Servings | Prep Time |
| 1/4 cup | 10 minutes |
| Cook Time |
| 2 minutes |
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Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything.
This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like.
If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with.
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Ingredients
- 2 tsp black peppercorns
- 2 tsp ground turmeric
- 2 tsp coriander seeds
- 2 tsp ground ginger
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp cayenne
- 4 cardamom pods , shelled
- 2 whole cloves
Servings: cup
Units:
Instructions
- Toast all spices over medium heat (or even medium-low) until fragrant and a few wisps of smoke come up. This should only take a minute or two. Keep the spices moving the entire time, so they do not burn.
- Once the spices are toasted, pour them into your spice grinder and pulse until a fine powder forms.
- Sprinkle in … and on … and around everything.