Recipe - Island Curry Powder

2 teaspoon Black mustard seeds
2 teaspoon Cumin seeds
2 teaspoon Black peppercorns
2 teaspoon Anise seed
2 teaspoon Fenugreek seeds
3 tablespoon Coriander seeds
4 teaspoon Turmeric
One half teaspoon Ground cinnamon

To make your own curry powder, you will need a small spice grinder, clean
coffee grinder or mortar and pestle. heat a medium frying pan over
mediumlow heat and add the mustard seeds, cumin, peppercorns, anise,
fenugreek and coriander. Shaking the pan, dry roast the spices until the
mustard seeds turn gray and the spices become fragrant, about 5 minutes.
Let cool, then grind to a fine powder. Transfer to a small bowl and stir in
the turmeric and cinnamon. Store tightly sealed in a dark place. It will
keep for up to 6 months (or longer) and can be used like any other curry
powder.

Note: This is what's known as a sweet curry powder. It is especially
versatile because it has very little heat of its own. Use it as is or spice
it up by adding cayenne or other hot pepper to taste.

Recipes sent to me from Bill, wight@odc.net