Title: Cape curry powder (south african)
 Categories: Spice mix
      Yield: 2 Cups
 
      1 tb Cloves
      2 tb Black peppercorns
    1/2 c  Coriander seeds
      3 tb Cumin seeds
      1 tb Fennel seeds
      1 tb Black mustard seeds
      3 sm Dried hot red chilies
           -piquins or santakas
           -seeds and stems removed
    1/4 c  Ground cardamon
    1/4 c  Turmeric
      3 tb Ground fenugreek
      1 tb Ground ginger
 
  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