Ingredients:
8 curry leaves
2 star anise
2 dried red chillies
4 tbsp coriander seeds
2 tsp cumin seeds
1/2 tsp black mustard seeds
1 tsp fenugreek seeds
1/2 tsp whole cloves
1 tsp black peppercorns
1 tbsp ground turmeric
1 tsp ground ginger
1 tsp freshly-grated nutmeg
1/2 tsp ground cinnamon
Method:
Place a dry, non-stick, frying pan over medium heat. Add the curry leaves, star anise and chillies and dry fry, stirring constantly, for a few minutes, until the chillies begin to darken. Take off the heat and turn onto a plate.
Put the pan back on the heat and use to separately toast the whole seeds until aromatic (about 1 minute a time) then turn onto the plate and fry the next spice. Set the spices aside to cool then place in a spice or coffee grinder. Grind to a fine powder then add the turmeric, ginger, nutmeg and cinnamon. Grind again to mix.
Spoon into a jar and seal with a tight-fitting lid. Store in a cool, dark cupboard. This spice blend should keep for up to 2 months.
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