2 1/2 ts Fenugreek

      1 ts (about 20 pods) cardamom

           Seeds (cracked with a
           Cleaver to release seeds)
      3 tb Coriander seeds

      1 tb Cumin seeds

      1 tb Mustard seeds

      6    Cloves, whole

      1    3 in cinnamon stick, thin

           And broken into pieces
    1/4 ts Ground mace

    1/4 ts Nutmeg, grated

      1    Big pinch cayenne

      2 tb Turmeric, ground

           Hot pepper, toasted and
           Dried (to taste)
  Preheat oven to 225 degree F.
  In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard
  seeds, cloves, and broken cinnamon stick.  Bake for 15 minutes, shaking the
  pan a few times.  Let cool.
  In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric
  and peppers.  Place in a spice mill and grind to a powder. Store in an
  airtight container.  Makes a 1/2 cup of curry powder.
  Recipe:  Chuck Ozburn in Pok, New York
  Posted By ehunt@bsc835.bsc.edu On rec.food.recipes or rec.food.cooking