Preparation:
Preheat oven to 250F. Place the chiles, cumin, coriander, peppercorns, mustard seeds, cardamom, cloves, and fenugreek in a baking pan and place in the oven. roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container.
A World of Curries by Dave DeWitt and Arthur Pais |