All-Purpose Curry Powder

Preparation info
  • Makes about

    ¼ cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This is a fairly mild curry powder and an enchantingly fragrant one. It is superb in Curried Mussels, and any other dish requiring curry powder.

Like all of the other spice mixtures in this book, it will keep for months in an opaque covered container.

Ingredients

  • 1 star anise
  • 6 cardamom pods
  • 3 cloves
  • ½

Method

  1. Place all the whole spices in a small saucepan or skillet and toast over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Cool.
  2. Combine the toasted and powdered spices in a spice grinder and whir to a powder. Store in a covered opaque container.