Homemade Curry Powder

1. 1

   Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl.

2. 2

   Add cold water to cover, then drain.

3. 3

   Place drained mixture in heavy small skillet.

4. 4

   Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes.

5. 5

   Cool in skillet.

6. 6

   Place mace, white pepper, and turmeric in spice mill or grinder.

7. 7

   Add cooled spice mixture.

8. 8

   Grind to powder.

9. 9

   DO AHEAD: Can be made 1 week ahead.

10. 10

    Store airtight at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.