Ingredients:
6 cardamom pods
250ml (1 cup) coriander seeds
2 tsp allspce berries
4 tbsp cumin seeds
1 tbsp mustard seeds
1 tbsp fenugreek seeds
10-15 curry leaves (optional)
4 tbsp whole black peppercorns
2 tbsp dried and ground habanero chillies
6 whole cloves
80ml (⅓ cup) ground turmeric
Method:
Crush the cardamom pods with the heel of your hand, remove the seeds, and discard the pods.
Combine the allspice berries, cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a dry, heavy-based, frying pan and toast, swirling for about 4 minutes, until the spices begin to darken and release their aromas (but do not allow them to burn, or they will become bitter).
Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
Store in an air-tight container. If stored properly, curry powder will keep for at least two months.
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