Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    dried red chiles
  25      grams         coriander seeds -- (1 oz)
   2      teaspoons     cumin seeds
     1/2  teaspoon      mustard seeds
   1      teaspoon      black peppercorns
   1      teaspoon      fenugreek seeds
  10                    fresh curry leaves
     1/2  teaspoon      ground ginger
   1      tablespoon    ground turmeric

Preparation:

This medium-hot curry blend can be used in any dish that calls for curry powder. Remove the seeds from the chiles. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. 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. * To make Aromatic Curry Powder, add 1 tsp. ground cinnamon and 1/4 tsp. ground cloves with the ginger and turmeric, and use only 2 or 3 chiles. Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.