Step 1

Add the coriander, fennel, cumin, black peppercorns and cloves to a small pan dry clean pan and dry roast on medium heat until it smells fragrant.

Step 2

Remove from the heat when you see the first wisps of smoke at about 2-3 minutes and continue to stir it off the heat in the pan to continue frying the spices.

Step 3

Let the roasted whole spices cool before grinding.

Step 4

If using a pestle and mortar, grind the spices until it is a fine powder, or as fine as you can.

Step 5

If using an electric spice grinder, pulse the spices until it is a fine powder. Try not to let the motor run for so long that the spices start to heat up, as it ruins the flavor.

Step 6

Add the chili powder, garlic powder, ginger powder, cinnamon powder and turmeric powder to a bowl and mix in the freshly ground spices.

Step 7

Use immediately or decant into a container with an airtight lid and store until required.