Dr Kitchener's Curry Powder

I was leafing through a paperback copy of the original 1861 edition of Mrs Beeton's Book of Household Management (Oxford World's Classics) and came across her recipe for Indian Curry-Powder, founded on Dr Kitchener's Recipe.  William Kitchiner (1775?-1827) was the author of the Apicus Redivivus, The Cook's Oracle, first published in 1817.

I'm quite fond of these historic Anglo-Indian curry powders; the sort of thing we chuck into stews and then have the nerve to call "curry".  Here's my version of Dr Kitchener's curry powder, as described by Mrs Beeton.  I've slightly adapted it for the modern kitchen and added cardamom and black pepper.

Add the following ingredients to a mixing bowl: two teaspoons of powdered turmeric, two teaspoons of powdered cinammon,  two teaspoons of powdered ginger, two teaspoons of powdered fenugreek, a dash of cayenne pepper and a good grinding of black pepper.  Mix them up so they form a powder.

In a pestle and mortar, grind up the following ingredients until they form a fine powder: two teaspoons of coriander seeds, two teaspoons of mustard seeds, and a few cardamom pods. (You will have to discard the cardamom's outer shells).  I love grinding up spices: all those lovely, aromatic smells. When you reckon the ingredients are ready, mix them in with the other spices.  

Keep the finished curry powder in an air-tight container. It should keep reasonably well. Obviously, if you want to make more of the stuff, you will need to increase the quantities. Half the fun of this sort of thing is to play around with the proportions, to suit your own tastes. Secret recipes and all that.