2 tsp fenugreek seeds
6 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
5 sprigs curry leaves (dried)
1 tsp whole black peppercorns
1 cinnamon stick
First place a large frying pan on a medium to high heat. Once hot, add the fenugreek seeds and cook until they start to pop and become golden brown in colour.
Add the toasted fenugreek seeds and all the other ingredients to a large pestle and mortar or a coffee grinder and grind to a fine powder. Simple as that!
Use straight away or it can be stored in a clean airtight container for up to 3 months.
Aromatic and full of flavour, this raw curry powder is made with a medley of spices and is one of the most used blends in my spice rack.