To Make your OWN CURRY -- 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1 tablespoon mustard seeds, 1 tablespoon black peppercorns, 1 tablespoon fennel seeds, 1 tablespoon whole cloves, 1 tablespoon ground turmeric, 1 tablespoon ground cardamom, 2 teaspoons ground cinnamon, 2 tablespoons freshly ground cayenne.
Roast the whole spices in a small, heavy skillet, stirring constantly, or in 200° oven for about 15 minutes, until they are fragrant. Stir in the ground spices and grind well.
Yield: about 1 cup.
Make your own Curry Spice Mix -- Combine 1/3 cup coarsely ground black pepper, ¼ cup ground cumin, 3 tablespoons dry mustard, 3 tablespoons ground turmeric, 3 tablespoons best-quality curry powder, 1½ tablespoons ground cardamom, 1½ tablespoons ground coriander, 1 tablespoon ground mace, 1 tablespoon freshly grated nutmeg, 1 tablespoon ground cinnamon, 1 tablespoon ground cloves, 1½ teaspoons cayenne pepper. Store in tightly covered jar. Will keep for 1 year.
Yield: 1½ cups.