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3 EL Coriander seeds
2 EL Cumin seeds
2 EL Tumeric
1 Essl Mustard seeds
2 1/2 TL Fennel seeds
Seeds of 8 cardamon pods
8 Cloves
1 1/2 TL Ground ginger
1 1/2 TL Black peppercorns
1/4 TL Freshly grated nutmeg
1/4 TL Cayenne
In a bowl, combine all the ingredients. Spread mixture out on a
jelly roll pan and toast in a preheated 250 degree F oven for 20
minutes.
Let cool to room temperature. Pulverize the spice mixture in
batches
with an electric spice or coffee grinder and strain it through a
sieve into a bowl. The curry powder will keep six months in a tightly
sealed jar in a cool dark place. Use to season soups and stews.
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