Curry Powder

The receipe I am about to post required curry powder. So clearly I had to make some.
As usual there are thousands of methods, mixes etc out there so feel free to make any adjustments you like to the below:

Ingredients:
3 tbsp cumin seeds
3 tbsp coriander seeds
3 tbsp brown mustard seeds
1 tbsp fennel seeds
1 1/2 tsp Ajwain seeds
3 tsp ground mace
1 1/2 tsp ground turmeric
5 ground cloves
2 tbsp kashmiri chilli powder (see below)
2 tbsp ground ginger
1/2 tbsp ground black pepper
1 1/2 tsp ground paprika
1 1/2 tsp dhania jeera Dhania Jeera spice mix

Method:
Preheat oven to 150 degrees Celsius (300F)
Combine the coriander, cumin, mustard, fennel, ajwain, mace, turmeric & cloves in a glass baking dish and mix up well.
Bake for 30 mins, stirring/ shaking around occasionally
Cool completely
Stir in the chilli, ginger, paprika, pepper, paprika and dhania jeera

In small batches, grind to fine powder in Pestle & Mortar.

The above makes a standard Jam jar amount.

Kashmiri chilli powder - I make this in fairly large quantities - take 60 or so dried kashmiri chillies, roast off for about 5 mins in a large pan, tossing regularly (every 30 seconds or so). Be warned, the aromas coming off these chillies can be quite overpowering, so ensure you have adequate ventilation and ideally no pets, children or guests around! (If you have a gas BBQ, this would be ideal to do outside!)

Allow to cool completely. Rip the stalk off each chilli, ensuring you don't lose all the seeds, and transfer to food processor. Pulse to break up the chillies, then transfer in small batches to a mortar or spice grinder to form a powder.
Careful using a spice grinder here - you can overheat the chillies and burn them....