* These are a lot of peppercorns, resulting in a very peppery curry powder. Mi Mi Khaing’s recipe called for 1.5 oz which I rounded to 45 g, but then I reduced it to 40 g. You may wish to start with less and gradually add more.
** If you have cardamom pods, dry roast the whole pods then smash the pods open in the mortar with the pestle, discard the pods, and grind the seeds.