Spices
Spices are a key ingredient to all Curry Recipes and there is a huge range of spices available, however, only a few usually form the basic curry powder. The most essential spices for any curry are Cumin seeds followed by Coriander seeds. Additional spices in a Curry Powder usually will include Fenugreek, Ginger, Garlic, Turmeric, and some others may be included for specific types of curries. Ground spices must always be used fresh and kept in air tight containers.

Some dishes not only use ground spices but also whole spices or lightly crushed spices, these help add rich texture and taste.

Chilli
Chilli gives the curry it's heat and can be used in whole fresh form, chilli powder, whole or crushed dried chillies. The preferred choice is the predominantly used long thin green chillies, they have a good taste and high heat level and can be added chopped, sliced or whole as required. The heat level of fresh chillies is reduced somewhat with the length of cooking so add them earlier if you like it milder and later if you prefer it hotter. Always add chilli in whatever form a little at a time, you can always add some more if needed.

Herbs
The most frequent herb used in curries is coriander leaf, this should always be fresh, never dried. Usually coriander leaves are added during the middle and then towards the end of cooking as a garnish. Ensure that the coriander leaf is cut into small pieces when adding to the curry.

Onions, Ginger and Garlic
These are the three fundamental ingredients for any curry which are always best used fresh. Onions are nearly always finely chopped and sautéed until translucent or brown as the first or second step in any curry. Ginger is usually grated and garlic can be sliced or crushed or both in the same dish.

Oil and Fat
Oil is essential in all curries as the medium which carries the spices. Without oil the spices are harsher and gritty with much less flavour and aroma. Ghee, Sunflower or Vegetable oil is commonly used. Add plenty of oil when starting the dish, it will separate and excess oil can be skimmed off at the end of cooking.

The Main Ingredient
Your curry will of course have a main ingredient such as meat, chicken, fish or vegetables.

The Sauce
Curries usually require pureed vegetables, yogurt, cream, coconut milk or similar in order to either thicken the sauce or create the final flourish to differentiate the dish. Some popular choices are:
• Yogurt - Korma,
• Pureed Onion - Curry
• Pureed Tomato - Madras, Rogan, Jalfrazi
• Coconut Milk - Korma
• Pureed Chillies - Vindaloo, Phall
• Spinach - Saag

The Curry Method
Finally we get to pulling all of the above together to create a curry. Some of the following steps are optional and depend on the curry being made or your preference.
• Step 2. Put some oil (more is better) into a frying pan on a medium heat, add finely chopped onions and cook until translucent or slightly brown.
• Step 3. Now add the grated ginger, crushed garlic and any fresh chopped chillies.
• Step 4. Now add the main ingredient. If this is meat you should try and brown it well on all sides. Add some stock or water to prevent burning if needed.
• Step 5. Add stock or water to cover the ingredients and simmer until main ingredient is cooked.
• Step 6. Add the sauce body to thicken and/or flavour as required and bring back to a simmer.
• Step 7. Add some garam masala powder or your preferred spices and stir thoroughly.
• Step 8. Taste and season.