Curry Powder
  • 100g coriander seeds
  • 25g fennel
  • 15g cumin
  • 10g white peppercorns
  • 4g black peppercorns
  • 40g dried red chilies
  • 10g ground turmeric
  • 5g cardamoms
  • 1 star anise
  • 5 cloves
  • 4cm cinnamon stick
  1. Wash, drain and sun the coriander seeds well for 1–2 days then roast in a dry wok for 2–3 minutes until fragrant.
  2. Blend the ingredients individually in a grinder or processing machine.
  3. Combine the ingredients together and leave to cool completely before storing.