Remove stems and seeds from dried red chilies.

Heat a dry frying pan over medium heat.

Add coriander seeds, cumin seed, fennel seed, black peppercorns, cinnamon stick, green cardamom pods, and cloves to the pan.

Dry-fry the spices, stirring constantly until they release a rich aroma (about 5-10 minutes).

Remove the spices from the heat and let them cool completely.

Break the cinnamon stick into smaller pieces.

Remove the seeds from the cardamom pods, discarding the pods.

Combine all the cooled spices and turmeric in a spice grinder.

Grind the spices until they form a fine powder.

Store the curry powder in an airtight container away from light for up to one month.