1 t cumin seeds
3/4 t coriander seeds
3/4 t fennel seeds
1 t ground ginger
1/2 t ground garlic
1/4 t cayenne
In a dry skillet over medium heat, toast the cumin, coriander and fennel, being careful to not let it burn. Toss frequently and remove when it just barely starts to smoke slightly.
Grind in a spice grinder or mortal and pestle until a fine powder, adding in the ginger, garlic and cayenne.
I use this as a general rub for all sorts of meats – whether as a seasoning before going into a curry, or as a rub before being grilled.