A homemade curry powder blend sets this recipe for the lunchtime classic above the rest.
1/2 teaspoon fennel seeds1 tablespoon ground turmeric2 quarts room-temperature water
1 tablespoon plus 2 teaspoons Diamond Crystal kosher salt, divided; if using table salt use half as much by volume or the same weight2 tablespoons apricot preserves1/4 cup thinly sliced scallions, white and light green parts onlyIn a small skillet, combine cumin, coriander, fennel, fenugreek, peppercorns, and mustard seeds. Over medium heat, stir and swirl the spices until fragrant, about 30 seconds. Transfer whole spices to a spice grinder and grind to a fine powder.
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