The Ultimate Curry Kit

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…

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.

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.

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.

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.

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 😉