Curry Powder

Unless you like a lot of spice, discard most of the chili seeds and all the stalks.

Heat a heavy pan and dry-fry the chillies with all the seeds and peppercorns over a medium heat until they start to give off a rich aroma. Shake the pan constantly so the spices evenly roast.

Tip the roasted spices into a motor and grind them into a smooth powder. (You can also use a coffee grinder)

Stir in the turmeric and ginger. Use immediately or store in an airtight jar and keep away from strong light.