Ingredients

8 curry leaves
2 star anise
1 to 2 dried red chilies, deseeded
1/4 cup coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1/2 teaspoon whole cloves
1 teaspoon black peppercorns
1 tablespoon ground turmeric
1 teaspoon ground ginger
1 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon

Method

Heat a dry frying pan over medium heat. Add the curry leaves, star anise, red chilies, coriander, cumin, mustard and fenugreek seeds, cloves, and peppercorns and roast, constantly shaking the pan to prevent the ingredients from burning, for about a minute or until a shade darker. Remove from the heat and leave to cool.

Transfer the spices to a small spice mill or a clean coffee grinder and processed to a fine powder. Put into a jar and add the turmeric, ginger, nutmeg, and cinnamon. Close the jar and shake to blend. Store the curry powder in a dark, cool place, where it will keep for 3 to 6 months.

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