4 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
2 teaspoons whole black peppercorns
1 teaspoon whole fennel seeds
1 teaspoon whole brown mustard seeds
1 teaspoon whole fenugreek seeds
Put all the spices in a small frying pan and set over medium heat. Stir and roast for 1 to 2
minutes, or until the spices turn a shade darker.
Remove from the pan, allow to cool, and then grind as finely as possible in a clean spice or coffee
Store in an airtight container.