The curry powder most familiar to Westerners is generally a mix of various spices. Curry powder may be most associated with Indian cuisine, but it also has an affinity for Cape Malay cuisine. This is a fairly mild curry powder.
Roast the coriander seeds, mustard seeds, methi, jeera, chilli, and peppercorns in an oven at 180°C for about 5 minutes
Add to the ground spices and grind in a pestle and mortar or in a coffee mill.
Place in an airtight container and keep in a cool dry place.