Preparing these essentials and storing them will make it easier to successfully create the recipes on this website,

Cooking Oils

Any preferred oil can be used for producing the recipes on this website.  It may be best to avoid extra virgin Olive oil where heating the oil is a requirement as this may change the properties of the oil. For best results use Corn oil or Sunflower oil.

For a healthy option, substitute half the Corn Oil with Olive oil or cook with Olive oil from start to finish

Butter has been used for richness in some recipes, if you have dietary restrictions, use Corn oil.

Please note, that the basis of a good curry are the amount of salt and oil added at the start of the process to provide a fried element and for ‘bhun’ – this is process is for assimilating ingredients and separating the oil an essential part of the whole ‘curry’ process.  Once the recipe is completed, remove into a casserole dish, place the dish tilted on its side for an hour or so, the excess oil will collect to one side and can be removed and discarded.

Garam Masala

Garam Masala is a mixture of dry spices ground together and used as a garnish and to give flavour. This keeps well in a sealed glass jar in a cupboard for up to a month. If you would like to buy pre-made Garam Masala, use a good Indian/Pakistani brand.


1 tbs dry coriander
1 tsp black pepper
2 small sticks cinnamon
1 large black cardamom (optional)
2 cloves
2 tbs cumin

  1. Heat a non-stick frying pan to medium heat, add all spices except cumin, stir with a wooden spoon on a slow heat. When the spices start to brown and give off an aroma, remove into a plate.
  2. Now roast the cumin as above.  Cumin burns very easily so take care to switch off immediately it starts browning.
  3. Cool mixture, grind in a coffee mill and store in a sealed glass jar.

Ground Garlic


1/2 lb garlic
water for blending if required

  1. The easiest way of peeling garlic is to beak up the knots and soak in warm water for 4 hours or overnight, then peel. Or Microwave cloves for a few seconds before peeling.
  2. Add peeled garlic to liquidiser/blender with half a cup of water to make a fine paste. Or add the garlic cloves to a chopper and crush without adding water.
  3. Store in a jar in the refrigerator if using frequently or freeze in an ice-cube tray (never to be used for freezing water again!) remove cubes and save in bags for use as required.

Ground Ginger


1/2 lb ginger
water for blending if required

  1. Place ginger in cold water, scrape off skin or wash thoroughly, use a brush ensure all nodes are clean of soil.
  2. Place in a chopper or blend and grind until a fine paste.
  3. Store in a sealed jar in the refrigerator or freeze in cubes or tbs size for use.