Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   coriander seeds
   2      tablespoons   cumin seeds
   2      tablespoons   turmeric
   1      tablespoon    mustard seeds
   2 1/2  teaspoons     fennel seeds
   8      pods          cardamom -- seeds of
   8                    whole         cloves
   1 1/2  teaspoons     ground ginger
   1 1/2  teaspoons     black peppercorns
     1/4  teaspoon      freshly grated nutmeg
     1/4  teaspoon      cayenne

Preparation:

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.