Curry Spices

[amoley25]

I'm thinking of starting to cook curries ,is there a basic stock of spices that I should have in my cupboard that would start me of if so what would they be
Thanks in advance

[SirOracle]

I would suggest you buy a good cookbook on the subject.

[Zacs-Master]

Turmeric, cardamom, cinnamon, garlic, fresh chillies (cut loads and freeze em),
Garam masala ( no point blending your own).

[tiggerblue10]

Garam masala is a good start along with cumin, coriander seeds, turmeric, cardamom pods, chilli powder and curry leaves.

[Sam1960]

this any good ...!!
http://indianfood.about.com/od/thebasics/a/nevercooked.htm

[diddlydo]

Fresh root ginger is also essential - buy a lump and freeze it - you can grate it from frozen.

[ummmm]

Garlic also freezes well.

[pastafreak]

Have cumin,coriander and cinnamon in both ground and whole forms...different recipes require different cooking methods. Also mustard seeds. If you are doing Thai curries,red and green spice pastes are used as a basis for many.
I think Madhur Jaffrey is the best author to look for when it comes to recipes. Classic,very well explained. You can find her books for as little as 1p+postage on Amazon.
Amazon.co.uk User Recommendation

[Old_Geezer]

Not a working link Pasta.
Maybe the recommendation ran out :-)

This works (I hope) http://www.amazon.co.uk/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dstripbooks&field-keywords=madhur%20jaffrey&sprefix=Madhur+Jaffrey%2Caps%2C159

[dave50]

I have tried making curries from scratch now and again over years using different recipes from different books but I have never been able to recreate the taste you get in restaurants and takeaways. Anyone got any tips to achieve this?

[hammerman]

Dave....try this website. It's my bible

http://www.curry-recipes.co.uk/

[ummmm]

Dave...do you like Chinese curry or Indian?

[phleb]

to recreate the traditional curry taste is always difficult for new curry cooks. I always like curry's cooked by others, and never like the taste of my own.

[ummmm]

This is what Chinese takeaway uses...

Amazon.co.uk User Recommendation

[tiggerblue10]

When I was a child we had a neighbour who cooked the best curries I've ever tasted. I've never been able to recreate them or have them in any restaurant. Even one of my work colleagues from years ago couldn't recreate the dishes and she was an excellent cook.

[EcclesCake]

The most basic Indian curries generally call for cumin, coriander, turmeric, cayenne and garam masala.

I agree with Pasta's suggestion of Madhur Jaffrey, she is without doubt my favourite Indian writer.

Pat Chapman, has written a book of 'restaurant' and 'takeaway' style dishes. Can't comment as I prefer authentic cooking to Anglicised but his books are popular with those who like that style of cooking.

Unusually I now have a fancy for a Chinese curry having not had one for absolutely years!

[AlwaysConfused]

I rarely use a recipe to make a curry, and I throw in any spices I can. I could';t do without turmeric, garam masala, coriander seeds, mustard seeds, kalonji seeds, paprika and bay leaves. I always have garlic and onion in the cupboard, and add fresh coriander as a garnish.

[seadogg]

I learned from Indians from the north (curries vary with place throughout India and Pakistan). Chilli, haldi (turmeric), cumin seeds and garamasala are basic. Dried chilli pods (peri peri) are easily available and keep for a long time in a sealed jar.
Make sure you fry the spices with the onion for authentic flavour. Then add other ingredients to the same pan.

[Pocket_Rocket]

I can recommend this curry - I have made it several times, and usually make it in my slow cooker, but it can be done on stove top.
Lamb & spinach curry

Small chunk ginger, peeled &chopped
2 cloves garlic, peeled &chopped
2 onions, roughly chopped
1 tablespoon oil
1 heaped teaspoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon chilli powder
600g chopped lamb
1 tin chopped tomatoes, or 4 tomatoes chopped
1 tablespoon tomato puree
Half a teaspoon salt
100g bag spinach, washed (chopped if you want, but I don't)
1 tin chick peas, mashed or whizzed in food processor

Put ginger, garlic & onions and whizz to a paste. Heat oil in a pan then add the paste and the salt and cook for 3-4 mins. Add all the spices and cook for a couple of minutes. Add the lamb and keep stirring until browned. Stir in the tomatoes, tomato puree, chickpeas and a cup of water. Bring to a simmer. Cover and cook for one hour.
Add the spinach and cook for a further 15 mins.
I usually serve it with lemon and coriander rice, and naan bread.

[jourdain2]

That sounds great Pocket_Rocket. Ginger is essential, garam marsala too. If you buy some ginger root you can grow your own from it in the garden or a pot - very fresh = very spicy and tasty!

[Pocket_Rocket]

It's delicious Jourdain! Thanks for the tip about root ginger - didn't know that.