Preheat oven to 250°F. Place the chilies, cumin, coriander, peppercorns, mustard seeds, cardamon, cloves, and fenugreek in a baking pan and place in the oven. Roast for 15 minutes, taking care that none of the spices burn. Grind roasted spices in a spice mill to a fine powder. Mix the ground spices with the turmeric and curry leaves and seal in an airtight container.

A World of Curries by Dave DeWitt and Arthur Pais Isbn 0-316-18224-9 pg 73