Easy Curry Powder

3 tbsp ground coriander
2 tbsp ground cumin
2 tsp freshly ground pepper
2 tsp ground clove
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground cayenne
2 tbsp ground turmeric


Measure all the spices except the turmeric into a medium, dry frying pan and stir to combine them well. Have a plate handy next to the stove on which to cool the spices.

Place the frying pan over medium heat and toast, stirring constantly, until the spices darken a little and release their fragrance, about 3 minutes. Wisps of smoke will rise up from the pan as the spices toast.

Tip them out onto the plate to cool to room temperature. Add the turmeric and stir with a fork or small whisk until the spice powder is evenly colored. Seal airtight and store away from heat and light.

Use within 3 months.

-The Curry Book, Nancie McDermott