Machali Masala (Curry Powder for Fish)
Makes about 2 1/2 ounces
3 – 4 black cardamom pods
1 1/2 t. black peppercorns
2 one inch cinnamon stick pieces
6 whole cloves
5 T. coriander seeds
1 T. cumin seeds
4 t. fenugreek powder
1 T. kulinjan (galangal) powder
1/4 t. cayenne pepper
1 T. turmeric powder
1 t. asafetida (hing) powder (or substitute 1 t. garlic powder + 1 1/2 t. onion powder)
1. Heat a small skillet over medium heat. When the skillet is hot, add the cardamom, peppercorns, cinnamon sticks, cloves, coriander, and cumin. Toast, stirring constantly, until they are fragrant, about 30 seconds. Remove skillet from heat and allow to cool completely.
2. Once cooled, grind spices in an electric spice grinder or use a mortar and pestle to pulverize them.
3. Place ground spices in a small bowl and add the remaining spice powders (fenugreek, kulinjan, cayenne, turmeric, and asafetida) and stir to combine.
4. Sift the curry powder through a fine-mesh sieve to remove any spice husks or large pieces.
Store curry powder in an air-tight glass jar with a tight-fitting lid. Keep in a cool, dry place.