Classic Indian Curry Powder
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

6 medium dried New Mexico chilies or -- stems removed
4 small hot dried red chilies -- such as piquins
1/4 cup cumin seeds
1/4 cup coriander seeds
2 tablespoons black peppercorns
1 tablespoon black mustard seeds
1 teaspoon cardamom seeds
1 teaspoon cloves
1 teaspoon fenugreek seeds
1 tablespoon turmeric
1 tablespoon dried powdered curry leaves
 

Preparation:

Preheat oven to 250F. Place the chilies, 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 ISBN 0-316-18224-9 pg 73