1 cup coriander seed
1/2 cup cumin seeds
1 tablespoon aniseed
1 cinnamon stick
2 teasp whole cloves
3 teasp cardamom seeds
15 Dried curry leaves
1 tablsp black peppercorn
1 teasp mustard seeds (whole mustard)
1 teasp fenugreek seeds
2 tablsp raw rice
In a heavy based frying pan, dry roast on medium heat each ingredient separately until a light-medium brown.
Stir constantly so as not to burn.
Grind all roasted spices with a spice grinder or a mortar & pestle.
Store in an air tight container.
Use 1 tabsp (or to taste)for each 500g (1lb) Meat or fish . halve for vegetarian curries.