Step #1 In a dry skillet, coriander, separately toast the cloves, cumin, fennel & mustard seeds over med-heat/flame, peppercorns, taking care not to burn them.
Step #2 mix the toasted ingredients & the chilies in a spice mill and grind to a fine powder.
Step #3 mix with the remaining ingredients and mix until a uniform color is achieved.
Step #4 store this in an airtight container.
Step #5 Makes a medium hot curry powder.
Step #6 A World of Curries by Dave DeWitt & Arthur Pais ISBN 0-316-18224-9 pg 179.
Enjoy the Cape Malay Black Bean And Cremini Mushroom Cassoulet recipe