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Export 13 ingredients for grocery delivery
Step 1
Roast each of the different whole spice types individually as different spices roast faster than others.
Step 2
In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
Step 3
Transfer the spices to a bowl to cool.
Step 4
When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
Step 5
Add the turmeric powder and chilli powder to the blend and stir to combine.
Step 6
Store in a dark location in an airtight container and use as required.
Step 7
Use within three months.
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