Heat a wok or pan over low heat for 2 minutes.

Separately roast coriander seeds until lightly browned, stirring frequently to prevent burning (approx. 5-6 minutes). Transfer to a bowl.

Separately roast fennel seeds until lightly browned, stirring frequently to prevent burning (approx. 5-6 minutes). Transfer to a bowl.

Separately roast cumin seeds until lightly browned, stirring frequently to prevent burning (approx. 5-6 minutes). Transfer to a bowl.

Roast dried red chilies, peppercorns, cardamom pods, cloves, and turmeric powder together for about 2 minutes, stirring constantly.

Add all roasted spices to the wok or pan and roast together for 1 minute, stirring well to combine.

Remove from heat and let the spices cool for 5 minutes.

Grind the cooled spices in small batches using a coffee grinder (or spice grinder) until the desired consistency is reached (fine or coarse).

Store the curry powder in an airtight container.