basic curry powder

For more complex flavors toast the following spices whole in a dry non-stick pan over medium heat until you can smell them (this doesn’t take long). Let them cool down then grind in a spice grinder (a coffee grinder works best, better if you have a spare one or one where you can remove the grinding bowl to wash.) Store curry powder in a glass jar for three days before using to allow flavors and aromas to mingle.

1.5 tsp black peppercorns

1.5 tsp bird’s eye chilies (more if you want a spicier curry)

1/2 tsp cardamon pods (about 4-5)

1/2 tsp whole cloves

1/2 cinnamon stick (break in to small pieces with a kitchen mallet)

2.5 tsp fennel seeds

2.5 tsp corriander

3 tsp tumeric

2 tsp dried (or powdered) ginger

2 tsp cumin seed

1/2 star anise star