This is my homemade version of a turmeric-forward blend of spices used in Nigerian rice dishes, stews and sauces.
A legacy of British colonial times, it's similar to Caribbean style curry powders - use them as a substitute.
How does this relate to labeled Indian style blends? I think a Madras mix would work
Sometimes, I make this with a combination of whole and ground spices. When I do that, I put the ground spices together and gently toast the whole spices on low - medium heat for 3 - 5 minutes. Then I blend and combine that with the ground spice mix —Kitchen Butterfly