• 2 sprigs curry leaves, leaves picked
• 2 teaspoons fennel seeds
• 2 tablespoons coriander seeds
• 1 teaspoon black peppercorns
• 1 tablespoon red rice*
• 8 dried long red chillies*
• 3 cloves garlic, thinly sliced
• 1 cinnamon stick, broken in half

Wash the curry leaves, fennel seeds, coriander seeds, peppercorns and red rice separately, then place them on separate plates and leave to dry in the sun for a day.

Dry-roast the sun-dried and the remaining ingredients separately in a small wok or heavy-based frying pan over low heat for 1-2 minutes, or until fragrant, shaking the pan continuously. Remove from the heat and transfer to a small bowl to cool.

Put all the cooled ingredients into a mortar and pestle (or spice grinder) and pound into a fine powder. Store in an airtight container for up to 2 months.