Sandys Curry Powder

• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 1 1/2 teaspoons fennel seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground mustard
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon

1. In a small heavy skillet, combine the coriander, cumin, and peppercorns and toast over moderate heat, stirring constantly, until fragrant.
2. Remove from the heat and stir in the remaining spices.
3. Scrape the spices into a blender container or spice grinder and blend for at least 1 minute at high speed, until you have the finest-possible powder.
4. Let the mixture settle for about 30 seconds before removing the cover, so the fine powder does not fly into the air.
5. Use a dry pastry brush to press the powder through a strainer into a clean dry container.
6. Blend and strain the larger bits again.
7. Store in a tightly sealed jar away from light for up to 3 months.
8. Fiery Curry Powder.
9. Increase the peppercorns to 2 teaspoons and add 1/2 teaspoon red pepper flakes after the spices are toasted.

coriander seeds, cumin seeds, black peppercorns, fennel seeds, ground turmeric, ground mustard, ground ginger, ground cinnamon

Taken from www.cookstr.com/recipes/sandyrsquos-curry-powder (may not work)