Madras Curry

I have a cabinet (and drawer) full of spices, so I decided to try and blend my own curry powder. Using THIS recipe from Recipezaar as a guideline, I mixed some up in less than a half an hour. The resulting chicken madras curry was fantastic!

2 tbsp coriander seeds
1.5 tbsp cumin seeds
.25 tbsp mustard seeds
.25 tbsp fennel seed
1 tbsp ground cinnamon
1 tbsp peppercorns
.25 tbsp ground nutmeg
.25 tbsp whole cloves
.5 tbsp ground cardamom
.5 tbsp turmeric
.5 tbsp ground ginger
.5 tbsp fenugreek seeds
.25 tbsp salt
.25 tbsp garlic
.5 tbsp ground paprika

Directions

1. In a dry skillet over very low heat, place the coriander, cumin, mustard, fenugreek and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger, salt, paprika and cayenne.

2. Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.