Make approximately 4 tablespoons of fresh curry powder from spice seeds, to be used within a month for the benefit of freshness!

Ingredients

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 1 teaspoon fennel seeds

• ½ teaspoon whole cloves

• ½ teaspoon mustard seeds

• 1 tablespoon cardamom seeds

• 1 tablespoon whole black peppercorns

• 2 dried red chillis, broken in pieces, seeds discarded

Note that the red "birds eye" chillies which I grow provide more than enough heat for this curry powder mix!

Method

1. Toast the whole spices and the chillies in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning.

2. Toast for a couple of minutes until the spices smell fragrant.

3. In a clean coffee grinder, grind the toasted spices together to a fine powder.

4. When cool bag into 4 portions, seal and freeze for added flavour preservation.

5. Add 1 teaspoon of turmeric powder (per sachet) at the time of use as desired.

Usage

Each sachet is enough for a generous serves four dish - e.g. the Red Lentil and Pumpkin Dal.