Method

• 1.
  Place a wide shallow frypan over a medium–high heat, add the coriander, cumin, nigella and fennel seeds and toast gently, tossing regularly for even cooking. After about 2 minutes, the spices will start popping and releasing their aromas. Reduce the heat and keep toasting for another 6–7 minutes until the spices start to darken and the aroma becomes stronger and sweeter. Tip them into a bowl.
• 2.
  Add the peppercorns, mustard seeds, curry leaves and pandan to the pan and toast over a medium–high heat for 2 minutes. Reduce the heat and toast for another 4–5 minutes until the pepper smell is pronounced, the mustard seeds are popping and grey in colour and the fresh leaves are dark and dry. Tip them into the bowl with the seed mix.
• 3.
  Toast the cardamom seeds, cloves and cinnamon over a medium–low heat for 4–5 minutes, then add to the bowl with the other spices.
• 4.
  Reduce the heat to low, add the chilli powder to the pan and stir constantly with a wooden spoon to keep the powder moving as it will turn very quickly. Toast for 4–5 minutes until the powder is dark with a strong chilli aroma. Add to the bowl of spices.
• 5.
  Toast the chilli flakes in the same way, though they will take a little longer, 8–9 minutes. They are ready when they release an acrid aroma and the flakes are so dark they are almost black. Add to the bowl of spices and allow to cool completely.
• 6.
  Grind the spices to a fine powder then mix through the nutmeg. Store in an airtight container.