Editors’ Note: In How to Cook Everything: Bittman Takes on America’s Chefs, “Every recipe challenge presents a chef’s special dish followed by Bittman’s more accessible interpretation.”
This recipe is part of Chef Suvir Saran's entry in the "Indian Shrimp" challenge. To see the other entries in the same challenge, please see the recipes for Tandoori Shrimp and Stir-Fried Shrimp with Okra and Lime.
This is a version of the most common type of garam masala—the antecedent of “curry powder” —used throughout northern India. You can add the cayenne if you want more heat, but it isn’t necessary; there’s plenty of flavor, and a fair amount of heat from the black pepper.
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. You can use ground spices in place of any of these (and you can use whole mace if you can find it); just add them at the end.
Yield : About ¾ cup
Prep Time : 10 minutes
Ingredients
- 2 bay leaves
- 1 cinnamon stick, broken into pieces
- ¼ cup cumin seeds
- ¼ cup coriander seeds
- 1 rounded tablespoon green or black cardamom pods
- 1 rounded tablespoon black peppercorns
- ¼ teaspoon nutmeg pieces
- 8 to 10 cloves
- 1/8 teaspoon ground mace
- ¼ teaspoon cayenne, or to taste (optional)
Directions
1. Crumble the bay leaves. Combine any whole spices in a heavy skillet over medium heat. Toast, shaking the pan occasionally, until very fragrant, 2 or 3 minutes. Cool.
2. Grind in a spice or coffee grinder, then blend in the mace and any other preground spices. Store in an airtight container for up to 4 months.
Would you like to leave a comment about this recipe?
Add a comment