Curry powder

I use this curry powder in a lot of different recipes, as well as sprinkling it over vegetables or for marinating meat, so I make it in bulk to save time. It can be stored in an airtight container in a cool dark place for around a month.

Makes about 450g

INGREDIENTS

225g coriander seeds 55g cumin seeds

30g fennel seeds A piece of cassia bark (or a cinnamon stick) 3 cloves

20g white peppercorns 55g large dried red chillies

30g ground turmeric ½ nutmeg, grated 2 green cardamom pods

METHOD

h Warm up a large dry frying pan or wok, then toast the coriander seeds for four to five minutes or until fragrant. Set aside. Next toast the cumin and fennel seeds for about two minutes or until fragrant, giving the pan a shake every now and then. Be very careful not to let the spices scorch or burn. h Add the remaining spices and toast all together for about five minutes or until the mixture is warm and fragrant. h Transfer to a spice or coffee grinder, along with the coriander seeds, and grind into a fine powder. You can do this in batches if necessary. h Tip on to a large tray and leave to cool, then store in an airtight container in a cool dark place.