Hot Madras Curry Powder

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This is an indian recipe, but embraced by south africans where there is a large indian population.

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Steps

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In a dry skillet over very low heat , place the coriander , cumin , mustard and fennel seeds.

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Roast the seeds gently , shaking the pan occasionally , until they begin to pop.

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When about half the seeds have popped , add the cinnamon , peppercorns , nutmeg , cloves , cardamom , turmeric , ginger and cayenne.

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Continue to heat and stir gently until the mixture is quite hot but not burnt.

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Pour into a dry blender or food processor , or use a mortar and pestle.

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Grind into a fine powder.

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Pour into a clean , dry jar , seal , and let it cool before using.

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Ingredients

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coriander seeds, cumin seeds, mustard seeds, fennel seed, ground cinnamon, peppercorns, ground nutmeg, whole cloves, ground cardamom, turmeric, ground ginger, cayenne