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.