This super simple recipe is really flavourful and allows you to play with your favourite spices to maker it stronger one way or another, letting you create a signature curry.
Throw a large handful each of whole cumin seeds, whole cardamom seeds, and whole coriander seeds onto a cookie sheet and toast in an oven preheated to 350 degrees Fahrenheit for 10-15 minutes, or until they start turning golden. Immediately remove them from the cookie sheet and allow to cool completely.
To this seed mixture add 1/4 cup of ground tumeric, 1 teaspoon of cayenne (or more if you like a spicy curry), and 1 tablespoon of mustard powder. Blend in a food processor or mini blender (I use a Magic Bullet), and store in a glass jar with a tight fitting lid in a cool, dark place for up to eight months. Add in place of store bought curry powder to whatever you like!