Toast on low heat until you can smell the spices, about 2 minutes. Cool the spices and grind in a coffee grinder. Store in solid airtight container.
MALABAR CHICKEN CURRY (SERVES 4)
½ cup plus 1 tablespoon vegetable oil, divided 1½ teaspoons mustard seeds ½ teaspoon fenugreek seeds 12 to 15 curry leaves, finely chopped 2 to 3 small dried red chiles 2½ tablespoons grated ginger 4 cups chopped red onions 1 teaspoon chili powder 1½ tablespoons ground coriander 1 teaspoon ground turmeric ½ cup chopped cilantro (leaves and stems) 3 cups chopped tomatoes 1 teaspoon salt 2 tablespoons fresh lime juice 1 cup unsweetened coconut milk 2 pounds boneless, skinless chicken breast, cut into bite-size pieces 2 cups basmati rice, cooked to package instructions