Ingredients

Curry Ingredients

Some curry ingredients will depend on what you are making, for example the spinach in a saag bhaji.

But as well as the herbs and spices, there are some ingredients that will be in virtually every curry you make.

Curry Ingredients

Garlic & Ginger

Virtually every curry recipe will include garlic and ginger amongst the ingredients. Many chefs will make up a large quantity of garlic and ginger paste to use in their curries, but I prefer to keep them separate so that I can easily vary the ratio rather than always using 50:50.

Tomatoes

Tomatoes are used in most of my recipes to make the sauce or gravy. This can be in the form of fresh or tinned tomatoes, passata or tomato puree. I often use tomato puree purely because I seldom want to use a whole can or carton.

Onions

Onions are used in virtually every recipe. Together with the tomato they are used to make the sauce or gravy. Some recipes may call for red onions, but most will use brown onions.

Ghee & Oil

You will always need some oil, but you don’t have to use ghee. I nearly always use some ghee which adds another flavour to the curry. For plain oil I only use rapeseed oil.

Rice

Only really an ingredient in a biryani, but most people will immediately think of having rice with an Indian curry.

Flour

Some recipes will need some flour, for example gram flour when making an onion bhaji and all-purpose flour when making a naan.