Spices you’ll need…
In my spice box: whole cumin, ground turmeric, black cardamom, green cardamom, cassia bark/cinnamon, whole star anise, kasuri methi (dried fenugreek leaves). This is mainly all you will need honestly!
But other spices I have in my cupboards are: whole coriander seeds, paprika, mustard seeds, fennel seeds, ajwain/carom seeds, nigella seeds, cloves, whole black peppercorns, dried birdeye chillies, Kashmiri chilli powder, tomato purée, dried mint, saffron, fenugreek seeds, cayenne, mace, asafoetida.
Garam Masala (purchase here)
Maldon sea salt
See quick tip below, this will really help you to get ahead and make your curry quicker, without the faff of too much peeling and chopping. Be prepared, it’s good to be organised.
Use a mini chopper, to blitz a couple of (peeled) bulbs of garlic, a large root of ginger, and a mix of green finger chillies + birdeye chilles (de-stalked), separately. You may need to add a splash of water to the ginger/garlic to help it along. Each cube should equate to 1 and a half teaspoons.
• Fill an ice cube tray with minced garlic, cover with foil and freeze
• Fill an ice cube tray of minced ginger, cover with foil and freeze
• Fill a lidded tub with the minced chillies, and freeze
For salad -Gem/Romaine lettuce, red pepper, cucumber, spring onions, red cabbage, radish, lemons, red onion, coriander leaves, mint leaves, Greek set yoghurt, mint sauce in a jar, Geeta’s Mango chutney, butter.
I also have a tub/tupperware of pre blended tinned tomatoes (use a food processor/stick blender) it means your curry will have a smooth sauce rather than lumpy!