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Hot Curry Powder

Curry powder may be hot, mild, or fragrant; it’s usually blended to the producer’s taste, and if you make it often enough, you’ll find exactly what you like. Here the heat comes from a combination of black pepper and chiles. But the heat is usually moderate and well tempered by the other spices. If you like a milder, sweeter curry powder, see the next three recipes.

Recipe information

  • Yield

    makes about 1/4 cup

Ingredients

2 small dried red chiles or cayenne to taste
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground fenugreek
1 tablespoon ground turmeric
1 tablespoon ground ginger

Preparation

  1. Step 1

    Combine the chiles, peppercorns, 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; add cayenne at this stage if you’re using it. 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.
TagsCurryIndianSouth AsianAsianChileVegetableFennelRoot VegetableTurmericHerbs & SpicesGingerDairy FreeGluten FreeNut FreeVeganVegetarianKetoMake AheadQuickEasyCookbooks
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