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St Kitts Curry Powder

25g coriander seeds
25g black peppercorns
50g white cumin seeds
1 tablespoon cloves
1 tablespoon poppy seeds
1 tablespoon brown mustard seeds
25g ground ginger
50g ground turmeric

Mix together the coriander seeds, black peppercorns, white cumin
seeds, cloves, Poppy seeds and brown mustard seeds; place in a
heavy bottomed frying pan that is dry with no hint of oil or grease.

Dry fry the spices, constantly stirring, until they begin to pop
and give off their aroma, whereupon you should remove them from
the pan to prevent burning. Allow to cool and then grind to a fine
powder.

Mix with the ground ginger and turmeric and store in an airtight
container where it will keep for a month.

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