Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    dried red chilies
   1      ounce         coriander seed
     1/2  ounce         cumin seed
   1      teaspoon      mustard seed
     1/2  ounce         black peppercorns
   2                    fresh curry leaves
     1/2  teaspoon      ground ginger
   1      teaspoon      ground turmeric

Preparation:

A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes. Remove the seeds from the chilies. Dry roast the whole spices until they darken. 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. in an airtight jar, the powder will keep for 3-4 months.