 The variations include the roasting of many of the spices including dried chillis, coriander seed, aniseed, cumin and cinnamon.This can be done in an oven for 10 minutes at 180 °C, or in a frying pan with no oil at low heat.A basic spice mix for Madras curry can be made when these dried roasted ingredients are ground in a mortar and pestle or coffee grinder and mixed with turmeric and stored in readiness for use.