Title: Basic curry powder (indian curry)
 Categories: Mixes and s, Indian
      Yield: 1 Servings
 
      6    Dried red chilies
     25 g  (1 oz) coriander seeds
      2 ts Cumin seeds
    1/2 ts Mustard seeds
      1 ts Black peppercorns
      1 ts Fenugreek seeds
     10    Fresh curry leaves
    1/2 ts Ground ginger
      1 tb Ground turmeric
 
  This medium-hot curry blend can be used in any dish that calls for
  curry powder.
  
  Remove the seeds from the chilies. Dry roast the whole spices over a
  medium heat until they darken, stirring or shaking the pan frequently
  to prevent burning. 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.
  
  * To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp
  ground cloves with the ginger and turmeric, and use only 2 or 3
  chilies.