Christine McFadden, aka The Dorset Foodie, shows us how to keep our cupboards well-stocked for making curry from scratch.
Many of us eat curry on a regular basis, but how many of us cook it from scratch? If you’re not used to doing so, it’s worth having a go. The flavours and aromas far outdo any shop-bought ready meal, and leftovers taste even better the next day.
Begin by stocking up with the basics. You’ll need oils, spices and other seasonings, plus various storecupboard items. If you cook regularly, you’ll be pleasantly surprised by how many ingredients you already have. And once you understand what these do in terms of a curry, you’ll have the confidence to use whatever you have to hand instead of rushing out to the shops.
OIL AND FAT
Most curries begin with heating oil or fat. Apart from butter, which burns too easily, the choice is yours.
- Coconut oil (solid at room temperature – needs softening)
- Groundnut oil
- Rapeseed oil
- Sunflower oil
THICKENERS
Essential to any curry, thickeners add bulk and texture to the basic liquid, and they perk up the flavour.
- Coconut milk
- Creamed coconut (a compressed block of coconut flesh, sold as a waxy lump)
- Yoghurt
- Seeds and nuts: ground almonds, peanuts, sesame seeds
- Lentils: puréed or ground
- Onions: cooked slowly to an unctuous golden sludge. Yellow onions are best. Red or large sweet onions are too watery.
SPICES
Spices give curry its overall character. For the best flavour, buy them whole and grind yourself. Use a mortar and pestle, or an electric coffee grinder kept especially for spices. Exceptions are turmeric root and fenugreek seeds – they are very hard so buy them pre-ground. Buy your spices in small quantities and keep them fresh by storing in airtight containers away from light and heat.
Basics:
- Cardamom pods
- Cumin seeds
- Chillies, dried red: whole, flakes or powder
- Coriander seeds
- Cinnamon sticks
- Cloves
- Fenugreek powder
- Garam masala
- Mustard seeds
- Nutmeg
- Peppercorns
SOUR STUFF
These give a pleasant tang to curries.
- Limes
- Green (unripe) mango, sold in Asian supermarkets
- Tamarind: pods or pulp
- Tomatoes
- Vinegar
USEFUL STUFF
These ingredients are handy to have in the fridge or storecupboard. You’ll find many of them in Asian supermarkets, so it’s worth stocking up if you get the chance.
Buy frozen curry leaves and lime leaves rather than dried – they have a much better flavour and will keep for months in the freezer.
Puréed garlic and ginger are a must-have when you’re short of time.
- Curry leaves: frozen
- Lime leaves for Thai curries: frozen
- Garlic purée: bottled or frozen
- Ginger purée: bottled or frozen
- Lentils: canned or in pouches
- Tomato purée: cans or tubes