Rice (2 tbp)
Add to a dry pan over medium heat.
Cook the rice, shaking the pan frequently, until a light golden brown, about 5 minutes.
Transfer the rice to a plate and let cool.
Cumin seeds (2 tbp)
Coriander seeds (2 tbp)
Mustard seeds (½ tbp black)
Black peppercorns (½ tbp black)
Fenugreek seeds (½ tbp)
Cloves (½ tsp whole)
Add to the pan.
Cook for 2 to 3 minutes, shaking the pan, until lightly toasted and fragrant.
Transfer to a plate and let cool.
Combine spices with rice and grind to a fine powder.
Turmeric (2 tbp)
Store in airtight container.
The Caribbean curry powder. It is supposed to have travelled to the French Caribbean area from Sri Lanka but it does not resemble the powders in use there today.
One can find this spice blend available from some suppliers nowadays.