The Mauritian version of curry powder is subtly but discernibly different from an Indian curry powder blend. Freshly made is always best, but this will keep in an airtight jar in a cool, dark place for a month without losing its vitality.
RECIPE – Makes 10 tablespoons
40g coriander seeds
40g cumin seeds
20g fennel seeds
10g fenugreek seeds
1/2 small cinnamon stick
15 dried curry leaves
3 tsp dried chilli flakes
20g powdered turmeric
Add the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds to a very large, unheated frying pan (NOT non-stick). Over a medium-high heat, dry toast the seeds until they are aromatic. Keep a close eye on them, the line between toasted and burned is a fine one.
Tip the seeds onto a broad plate and allow to cool.
Using a coffee grinder (one set aside exclusively for grinding spices) grind the toasted seeds with the cinnamon stick, curry leaves and chilli flakes; you will probably have to do this in batches. Add the turmeric to the ground spices and mix thoroughly.
Store in an airtight jar in a cool, dark place.