The Ultimate Curry Kit

by Tefal Team on 30 September 2020
  • With a good recipe and the right ingredients, a home-cooked curry is a beautiful thing. To celebrate National Curry Day, we’re sharing everything you need to make a perfect curry every time. Let’s get into it…

  • Nice and spicy

    The soul of a great curry is the spice mix so make sure you have a decent selection. Whole spices give a fresher, punchier flavour; ground spices are easier. Either way, include some or all of these in your spice rack:

    Coriander, cumin, cardamom, cinnamon, cloves, fenugreek, mustard seed, paprika, saffron and turmeric (for even more Indian spices, see here.

    A tasty pre-mixed spice to have in your arsenal is garam masala, which adds both flavour and an amazing aroma (try it in this knock-out bhuna recipe. Put your spices to good use by making your own curry pastes with this unmissable how-to.

  • Cupboard musts

    Many a curry can be made from store cupboard finds; take this tasty satay cauliflower and chickpea curry. So what should you stock up on?

    Make sure you have tomatoes, coconut milk and pulses in the tinned section and keep a good supply of frozen veg for ease. Dried goods should include basmati rice, beans and lentils and for cooking oils, opt for sunflower, coconut or groundnut.

  • Get fresh

    If you’re not buying fresh ingredients as per the recipe, have a varied selection to choose from. Top of the list of veggies should be onion, garlic, ginger and chillies, followed by whatever you prefer from potatoes and peppers, to tomatoes, greens and cauliflower.

    Herb picks should include coriander, mint, dill and fenugreek, while butter, yogurt and cream are all good dairy options. Ghee (clarified butter) is a staple in Indian cooking but can be expensive/tricky to find, so here’s how to make your own.

    For protein, choose meat (mainly chicken and lamb), fish, eggs, paneer cheese or even nuts (take a peek at this dreamy cashew curry.

  • Useful utensils

    All the usual kitchen tools will come in handy, starting with a sharp knife and a chopping board. You’ll also make good use of a rolling pin, sieve, wooden spoons, ladle, colander and tongs.

    Something to grind up spices is a must if you’re buying them whole. Go for a traditional pestle and mortar or save yourself the elbow grease with a spice or coffee grinder, a worthwhile investment for recipes like this fragrant lamb dhansak.

  • Pick of the pans and appliances

    Chop, grate, blend, mix and even knead dough (hello homemade naans!) with a do-it-all food processor. So much time saved.

    Talking about time, some curries require a decent whack of it for tender and full-flavour results. Win at that game with a pressure cooker to speed things up or a multi-cooker to take care of the lengthy cooking time (bonus: it also cooks rice like a dream).

    Good all-rounder pans are also perfect for cooking curries but if you’re really getting into it, a Kadai and chapatti pan will come in handy.

    With all this talk of homemade curry, no prizes for guessing what’s for dinner tonight 😉

Madras Collection

For authentic Indian cooking

Find Out More
Recommended reading
  • From White To Wild, We’re Hooked On Rice
    Rice is such an integral part of so many dishes and we think it deserves more credit. Check out these recipes to suit all of the rice varieties.
    14 October 2019
  • Pack A Punch With Curry Paste
    It's curry week and we have a line up of yummy recipes to try, from home-made pastes to curried soup… get involved and spice up dinner this week.
    07 October 2019
  • Cheers! Best Foods With Beers
    Pairing your food with a drink doesn’t just apply to wine… check out our handy guide to see which tasty beers go with what.
    02 August 2019
  • Turn Up The Turmeric
    Add some vibrancy to your food with Turmeric and enjoy all of the health benefits it has to offer. We’ve got the recipes to let Tumeric spice up your life.
    15 July 2019
  • Grab Your Goat
    Grill it, curry it or stick it in a tagine; it’s time to put goat on the menu and it tastes so good. Are you tempted to give it ago?
    12 April 2019