One of my all-time favourite books is the Complete Book of Spices by Jill Norman. Along with great information on the history of spices, it has a wonderful collection of recipes from around the world. Here I have used Jill Norman's Sri Lankan curry powder recipe to bring a distinctive flavour to this winter soup.

Ingredients

• 3 tblsp coriander seeds
• 1 tblsp cumin seeds
• 1 tblsp fennel seeds
• 1 tsp fenugreek seeds
• ½ cinnamon quill
• 1 tsp cardamom seeds
• ½ cinnamon quill
• 10 cloves
• 6 dried curry leaves
• ½ tsp chilli powder (optional)

Method

1. Toast the whole spices in a hot dry pan until fragrant but not burnt. Cool.
2. Grind in a mortar and pestle or in a coffee/spice grinder with the curry leaves and chilli powder until fine. Keep in an airtight container.

Cooks Tips

Curry leaves are more readily available dried. They store well in an airtight container, fresh curry leaves can be found in some Asian supermarkets.