Curry Powder

3 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp turmeric

1 tbsp mustard seeds

2 1/2 tsp fennel seeds

8 whole cloves

1 1/2 tsp ground ginger

1 1/2 tsp black peppercorns

1/4 tsp ground nutmeg

1/4 tsp cayenne

  • Preheat oven to 250F
  • In a bowl, combine all ingredients
  • Spread out on a pan and toast for 20 minutes on middle rack.  Check often, you don’t want spices to burn
  • Let cool to room temperature
  • Grind spice mixture in batches with a spice grinder or coffee grinder and strain through a sieve into a bowl
  • The curry powder will keep six months in a tightly sealed jar in a cool, dark place