CURRY POWDER If this is the only seasoning in a stew it is quite bland (without cayenne, that is). Try adding some tamarind concentrate for a sour note and some umami. Make sure to add coconut milk. For extra richness half a can of tomato paste should help. Below makes enough for 2 batches of curry. Refrigerate unused; use within 2 months as it loses potency. 1-1/2 teaspoons coriander seeds 1 tablespoon each brown and black cumin seeds 1 tablespoon fennel seeds 1 teaspoon fenugreek seeds 1 teaspoon mustard seeds 1 piece of cinnamon, broken (about 1/3 of a stick) 6-8 whole cardamom pods 6-8 cloves 1/2 whole nutmeg (break with hammer) 1/2 teaspoon whole allspice seeds 2 tablespoons turmeric powder 1 teaspoon powdered ginger 1 teaspoon cayenne pepper (optional) Get out your spice grinder and a heavy-bottom pan. Put the pan on medium heat. Put the seeds, cinnamon, cardamom pods and cloves into the pan and increase the heat to medium and roast the spices, stirring frequently. As soon as they just begin to smoke, add the powders and continue to roast for just a few seconds, then remove the pan from the heat and put the contents in a spice grinder. Grind thoroughly. Sift the ground curry powder to remove any unground chunks. Get out a spice grinder and a heavy-bottom skillet with a lid. Put the pan on medium heat. Put the seeds, cinnamon, cardamom pods and cloves into the pan. Increase the heat to high and put on the lid. Roast the spices, stirring frequently. As soon as they begin to smoke, add the powders and continue to roast for just a few seconds, then remove the pan from the heat and put the contents in a spice grinder. Grind thoroughly. Strain the ground curry powder to remove any unground chunks. SIMPLIFIED CURRY POWDER Following is enough for 1 batch of curry. 2/3 teaspoon ground coriander 1 tablespoon ground cumin 1/2 teaspoon ground mustard 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 tablespoon turmeric powder 1/4 teaspoon powdered ginger Grind without toasting (or crush in mortar & pestle, or both), then strain: 1/2 tablespoon fennel seeds 1/2 teaspoon fenugreek seeds (ground without toasting)