Madras Curry Powder

• 2 tablespoons whole coriander seeds
• 1 tablespoon whole cumin seeds
• 1 teaspoon fenugreek seeds
• 3 - 4 inches cassia bark
• 10 - 15 whole green cardamom pods
• 1 teaspoon whole black pepper
• 5 - 6 long, mild kashmiri chiles
• 20 - 30 small curry leaves, picked
• 2 tablespoons ground turmeric

1. Toast the first seven spices, one at a time, in a hot, heavy pan until fragrant. This can take anywhere from 30 seconds to a minute. Remove to a bowl and let cool completely.
2. To toast curry leaves, place in the same hot pan. Shake the pan, to crisp up and toast the leaves, about 1 minute. When they are fragrant, brown around the edges and crumbly, remove them from the pan, and cool.
3. Place the toasted spices, curry leaves and ground turmeric in a spice grinder or powerful blender and grind to a fine powder, sieving if necessary.
4. Store in an airtight tin, in a cool place away from light.

coriander seeds, cumin seeds, fenugreek seeds, cassia bark, green cardamom, black pepper, long, curry, ground turmeric

Taken from food52.com/recipes/33304-madras-curry-powder (may not work)