Curry Powder - Jaffrey - cooking recipe

Ingredients

2 tablespoons whole coriander seeds
1 tablespoon whole cumin seed
2 teaspoons peppercorns
1 1/2 teaspoons whole mustard seeds (brown or yellow)
1 teaspoon fenugreek seeds
5 whole cloves
3 dried hot red chilies, Crumbled
1 1/2 teaspoons ground turmeric

Preparation

Heat small, heavy skillet over medium-low heat.
Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies.
Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.)
Add turmeric; stir 10 seconds.
Turn out onto clean plate to cool.
Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
Use immediately or store in air-tight container in cool, dry place for up to 2 months.