Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    dried red chiles
   1      tablespoon    coriander seeds
   2      teaspoons     cumin seeds
   1      teaspoon      mustard seeds
   2      teaspoons     black peppercorns
   2                    fresh curry leaves
     1/2  teaspoon      ginger, ground
   1      teaspoon      turmeric, ground

Preparation:

A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes. Remove the seeds from the chiles. Dry roast the whole spices until they darken. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. in an airtight jar, the powder will keep for 3-4 months.