Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

• 1 tablespoon clove
• 1/2 cup coriander seed
• 1 tablespoon fennel seed
• 1 tablespoon black mustard seeds
• 3 tablespoons fenugreek seeds
• 2 tablespoons black peppercorns
• 3 small dried hot red chilies, seeds and stems removed
• 3 tablespoons cumin seeds
• 1/4 cup ground cardamom
• 1/4 cup ground turmeric
• 1 tablespoon ground ginger
• 2 curry leaves, chopped into small pieces

1. Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
2. Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
3. Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

clove, coriander seed, fennel seed, black mustard seeds, fenugreek seeds, black peppercorns, red chilies, cumin seeds, ground cardamom, ground turmeric, ground ginger, curry

Taken from www.food.com/recipe/bo-kaap-cape-malay-curry-powder-south-african-spice-mixture-289383 (may not work)