8 Curry Leaves
2 Star Anise
3 dried Red Chillies
4 tbsp Coriander Seeds
2 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
3 whole Cloves
1 tsp Black Pepper corns
Delicately dry fry in a pan for a few minutes, don't burn them!
Let them cool before putting them in a spice grinder or Mortar/Pestle to grind the mix to as fine as you can.
In a glass jar, add the following:
1 tbsp Turmeric
1 tsp ground Ginger
1 tsp ground Nutmeg
Half tsp ground Cinnamon
Add the ground cooled spices to the jar and shake to mix.
Can keep for a few weeks and used as a marinade for meats/chicken/fish