Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    cloves
   2      tablespoons   black peppercorns
     1/2  cup           coriander seeds
   3      tablespoons   cumin seeds
   1      tablespoon    fennel seeds
   1      tablespoon    black mustard seeds
   3      small         dried hot red chilies -- piquins or santakas
                        and stems removed
     1/4  cup           ground cardamom
     1/4  cup           turmeric
   3      tablespoons   ground fenugreek
   1      tablespoon    ground ginger

Preparation:

In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them. Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179