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By curry powder, I assume you are asking for Garam Marsala which can be any combination of spices used in India cooking. My favorite uses 3 TBS of Black Cardamom or 2 TBS of Green Cardamom seeds, 3- 1 inch pieces of stick cinnamon, 1/4 cup of good black peppercorns (Sarawak or Tellicherry), 1/2 cup cumin seeds, and 1/2 cup of coriander seeds. Try to get spices from an Indian Market or from Penzey's mail order. That way they will be fresh. Break up the cinnamon sticks into small pieces, and roast all spices in a heavy bottom skillet over medium high heat until they begin to smell sweet, stirring almost constantly t keep from burning (about 10 - 15 minutes. When they are done let them cool for a few minutes and then grind them. I use a small blade-type coffee mill that I keep just for this purpose. To store use a glass jar and keep in the refrigerator so it doesn't get stale. Is wonderful in curries, or add some to chicken broth when making rice.

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