How to Make It
In a skillet, combine the seeds and spices and toast over moderate heat, shaking the skillet constantly, until fragrant, about 1 minute. Carefully add the hot spices to the rum along with the curry leaves. Cover and refrigerate for 36 hours. Strain the spiced rum into the rum bottle or a large jar, cover and refrigerate for up to 1 month. Shake the bottle before using.