1. Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar. 2. Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well. 3. Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place. ---------------------------------------------------------------------------
Nutrition
Ingredients
