(adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail
This is a basic curry powder. Make sure to lightly roast the spices; they can become bitter if over-cooked.
Makes about 5 to 6 tablespoons
2 Tbls. whole coriander seeds
1Tbls. whole cumin seeds
2 tsp. whole peppercorns
1 1/2 tsp. whole brown mustard seeds
3 to 4 whole cloves
3 hot dried red chilies, crumbled
1 tsp. whole fenugreek seeds
1 tsp. ground turmeric
Set a small, cast iron frying pan over medium heat. When it is hot, pur coriander seeds, cumin seeds, peppercorns, mustard seeds, cloves and chilies. Stir around until the spices emit a light, roasted aroma. The spices will just begin to turn color. Add the fenugreek seeds and turmeric and stir for 10 seconds. Empty the spices out to cool. When cooled, grind as finely as possible using a spice grinder or food processor.
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