This spice mixture adds loads of depth and flavour to any curry! It is also wonderful sprinkled on grilled fish, grilled chicken, dal, stews. The key to good flavor here is to start with fresh curry leaves. Spread them out on paper towels and leave them on your kitchen counter in a sunny spot for a couple of days. They will dry out completely and will be ready to use in this recipe. Alternatively, some Indian stores also sell curry leaf powder. Try this wonderful spice powder in this Fish Curry.
4 tbsp each: coriander seeds, desiccated unsweetened coconut
2 tbsp each: cumin seeds, fennel seeds, dried fenugreek leaves, green cardamom, cloves
4 each: Star anise, cinnamon sticks (2 inches long), dried whole red chilies
1 tsp each: fenugreek seeds, black peppercorn, black mustard seeds, turmeric, dried ground ginger
8 tbsp curry leaf powder
Warm small non stick frying pan or cast iron skillet over medium heat.
Add coriander, cumin, fennel, cardamom, cloves, star anise, cinnamon sticks, red chilies, fenugreek seeds, black pepper and black mustard seeds.
Toast for about 4-5 minutes, until they smell aromatic and roasted. Add dried fenugreek leaves and desiccated coconut and toast for another 2 minutes or until coconut is lightly browned.
Cool slightly, transfer to a mini blender or spice grinder, blend to a smooth powder. Transfer to a bowl and add remaining ingredients - turmeric, ground ginger and curry leaf powder. Mix well. Transfer to an airtight container. This mixture can be stored for up to 6 months.