Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      grams         coriander seeds -- (1 oz)
   1      tablespoon    aniseed -- whole
   1      tablespoon    cumin -- whole
   1      tablespoon    black mustard -- whole
   1      tablespoon    fenugreek -- whole
   1      tablespoon    black pepper -- whole
                        a piece of cinnamon
   2      tablespoons   ground ginger
   2      tablespoons   ground turmeric

Preparation:

Hindus who migrated to the West Indies in the 19th century introduced their spice blends to the islands, and curries are now found throughout the region. Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months. Source: Jill Norman "The Complete Book of Spices"