4 oz Cloves

      1 oz Cinnamon

      4 oz Black pepper

      1 oz Mace

      1 oz Cardamom

      4 oz Cummin seed

    1/2 oz Dry bay leaves

  Mix these spices together, and roast in a moderate oven, or parch dry in a
  large frying pan. The spices should be heated until they give off a rich
  aroma, but not burnt. Grind thoroughly (we use an old coffee grinder) and
  pass through a fine sieve (regrinding if necessary). Keep in an airtight
  stoppered bottle in a dark cool place, where the curry powder will improve
  for a year or so.
  This recipe will seem milder and more mellow than Sarojini Mudnani #1 curry
  powder to those not used to the heat of curries, though the use of
  coriander and fenugreek will give the first a distinctive flavour.