To make curry masala gently toast 2 tablespoons of coriander seed, 2 teaspoons of cumin seeds, 1/2 teaspoon of fenugreek seeds, 3 or 4 cloves, 1/2 t0 1 teaspoon of dried chilli flakes (depending on how hot you like it) and a cinnamon stick until fragrant. Grind together using a spice grinder or pestle and mortar. Add in a teaspoon of cayenne pepper and 1/2 teaspoon of ground ginger. Mix well. This will keep in a jar for a couple of months but will lose its flavour if kept for too long.