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Another Curry Powder
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons tumeric
1 tablespoon mustard seeds
2 1/2 teaspoons fennel seeds
seeds of 8 cardamon pods
1 1/2 teaspoons ground ginger
1 1/2 teaspoons black peppercorns
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250F 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 wil keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews.
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