Heat up a skillet over a medium-high heat, and dry-roast the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns for around five minutes, until the spices give off their perfume. Make sure you keep them moving around the pan or they will burn. Donât inhale too deeply!
Transfer to a mixie or spice/coffee grinder, along with the dried curry leaves, and blitz until you have a fine powder.
Add the turmeric, and give the masala another blitz, to mix everything together.
Remove from the grinder, and store for a month or so in an airtight jar, out of direct sunlight.