This powder looks good and tastes amazing, and is wonderful sprinkled over your finished curry, or even a salad. When cooking a meat-style curry, this is the one to use.
Toast the coriander seeds and curry leaves in a dry heavy-based frying pan over medium heat. After a couple of minutes, add the cloves, cardamom, cinnamon and rice and toast until golden brown.
Now add the fenugreek, mustard, fennel and cumin seeds and dry-roast for a few more minutes, or until fragrant, taking care not to burn them. Finally add the chilli pieces and toast for a minute or so.
Tip into a small bowl to cool. Grind to a powder, using a spice grinder or mortar and pestle, and store in an airtight container.
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