Toast the whole spices in a hot, dry skillet over medium heat for 2-3 minutes until fragrant.
Grind to a powder in a grinder or mortar and pestle. Store in an airtight container. This makes about 1/3 cup.
Notes
While most Asian curry powders typically use fenugreek seeds I prefer the sweeter essence fennel seeds give here. Feel free to use fenugreek seeds if you prefer, same amount.