1. Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl.
2. Add cold water to cover, then drain. Place drained mixture in heavy small skillet.
3. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.
DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.
Test-kitchen tip/ Any leftover curry powder would be delicious mixed into the filling for deviled eggs, sprinkle over quartered new potatoes before roasting, or stirred into yogurt and served with pitachips or warm naan.
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