Ingredients:
10 whole cloves
4 cardamom pods split
6 whole black peppercorns
4 white peppercorns or 1⁄2 tsp of white pepper
1 cinnamon stick, broken into 3 pieces
1 whole star anise
1 dried bay leaf
3 whole dried red chillies
1 tsp coriander seeds
2 tbsps cumin seeds
1 tsp fennel seeds
1 tsp ground turmeric
½ tsp fresh grated nutmeg
Method:
To prepare the curry blend separately toast the whole spices in a small no-stick pan over medium heat until browned and aromatic (but be careful they do not burn as this will make them bitter. Once each spice is toasted turn out onto a plate as you cook the next.
Once all the spices have toasted combine in a spice grinder (or coffee grinder) with the remaining spices and the bayleaf. Render into a powder then turn into a screw-top jar.
Store in a cool, dark, place and use as needed. This will keep well for 4 months.
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