Heat a heavy based frying pan and dry fry the coriander, cumin and pepper corns for two - three minutes, then add the mustard seeds and fry for a further minute, when the mustard seeds should start to pop!
Allow to cool slightly and then grind the seeds in a spice/coffee grinder or if you are old-school and need a work out a mortar and pestle.
In a bowl add the remaining spices, garlic, ginger and vinegar to the ground spices and combine.
In the same frying pan (hey if you are doing the dishes and want to use a new one go for it, but if you are looking for somebody else to clean up, show some respect) heat the oil over a medium heat, add the spice mix and fry for about 3 minutes, turning constantly.
This should be enough for about three curries that will serve four people, so divide up accordingly and refrigerate or freeze what you don't need right now.
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