Fish curry powder

• 3 teaspoons black peppercorns
• 2 tablespoons cumin seeds
• 2 t

Place all the ingredients in a heavy-based frying pan and dry roast over low heat for 7–10 minutes or until fragrant. Remove and reserve the curry leaves and lemongrass, then, using a spice grinder or mortar and pestle, grind the spices until a fine powder forms. Add the lemongrass and curry leaves and store in an airtight jar, in a cool dark place, for up to 2 months.