This roasted spice mixture, used for mean and fish curries.

 

Ingredients

 

2 tablespoon uncooked rice

5 tablespoons coriander seeds

2 tablespoons cumin seeds

2 tablespoons  fennel seeds

2 pice cinnamon stick

1 teaspoon black peppercorns

1 teaspoon black mustard seeds

1 teaspoon turmeric powder

5 cardamom pods

4 cloves

1 bunch of curry leaves

 

Preparation

Toast each ingredient separately in a saucepan over medium heat, stirring often, Until fragrant and browned. Remove from heat. cool, and grind together in a coffee grinder.

Store in a glass jar in the fridge.