Recipe: Basic Curry Powder (medium-hot)

BASIC CURRY POWDER
(medium-hot)

6 dried red chilies
1 oz coriander seeds
2 tsp cumin seeds
1/2 tsp black mustard seeds
1 tsp black peppercorns
1 tsp fenugreek seeds
10 curry leaves
1/2 tsp ground ginger
1 tbsp turmeric

Remove the seeds from the chilies. Dry roast the whole spices over medium heat until they darken, stirring or shaking the pan to prevent burning. Cool, then grind to a powder.

Dry roast the curry leaves for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.

Can be kept in an airtight container for 3-4 months.

VARIATION:

AROMATIC CURRY POWDER:
Add 1 tsp ground cinnamon and 1/4 tsp ground cloves, and use only 2-3 chilies.

Source: The Complete Book of Spices by Jill Norman