Heat a heavy frying pan, without oil. Put in the red chilies, allspice berries, cloves, coriander seeds, ajowan seeds, peppercorns and fenugreek seeds.

Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool.

Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to four months.

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