Roasted curry powder

• 35 g (1¼ oz) coriander seeds
• 2 tablespoons cumin seeds

Dry roast each ingredient separately in a small, heavy-based frying pan, shaking the pan continuously over low heat until fragrant (the coriander, cumin, fennel and rice must be fairly brown, but do not let them burn).

Cool and combine the spices, then, using a spice grinder or mortar and pestle, grind the mixture until a fine powder forms. Store in an airtight jar, in