Ingredients
Some spices you only use a little so they last for ages but you’ll get through a lot of turmeric, coriander, cumin, garam masala, ginger and garlic. Bay leaves, indian cinnamon (cassia bark), cardamom pods and fennell are also essential.
If you like mild sweet curries such as Korma then invest in a large bag of coconut milk powder (https://amzn.to/33sl7zY) it tends to go quickly.
Most items my dad has got from Tescos, Sainsburys and Morrisons but there are some he could only get via Amazon or eBay so I’ll add the links. Most of the time the bags you get online or in the foreign foods area of the supermarket are much bigger than the normal spice jars you buy so always head there.
Obviously you don’t need everything below so just find the recipes you would like to make and take a note of the ingredients.
Rice
- Basmati
Flour
- Gram (Chana dal / Besan)
- Ground Rice
- Whole Wheat Atta
Veg
- Chickpeas
- Onions
- Peppers
- Red Split Lentils
Spices and powders
- All Purpose Seasoning
- Almonds (ground)
- Bay Leaves
- Beetroot Powder (instead of artificial red food colouring)
- Carom Seeds (Ajwan)
- Chilli Powder – Hot
- Chilli Powder – Kashmiri Mild (more for colouring than heat)
- Chillies – Red & Green Birds Eye
- Cinnamon Sticks (Cassia Bark). These are not the small English variety. Look in the foreign food section
- Coconut – Creamed block
- Coconut – Milk
- Coconut – fine Desiccated
- Coconut – milk powder
- Coriander – Ground
- Cumin Powder
- Garam Masala Powder
- Garlic – Powder
- Garlic – Crushed
- Ginger – Powder
- Ginger – Crushed
- Hot Madras Curry Powder
- Jaggery Cubes
- Kasuri Methi (dried fenugreek leaves)
- Mustard Powder – Colmans
- Mustard Seeds – Whole Black
- Mustard Seeds – Whole White
- Tandoori Masala
- Turmeric Powder
Pastes & Oils
- Balti Spice Paste
- Butter Ghee
- Kashmiri Masala Spice Paste
- Madras Spice Paste
- Mint Sauce (Colmans or similar)
- Tandoori Spice Paste
- Tikka Masala Spice Paste
- Vegetable Oil
