In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 120ºC oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about half cups. Recipe: Chuck Ozburn in Pok, New York