You can have curry every night of the week and it be a totally different experience each time. Being from Leicester, I grew up with and love curry. There are curry houses in every village and an Indian meal was be a takeaway treat, a family occasion or way to end a night extravagantly.
Spices are the key to curry, traditionally made in homes to family recipes and not prescriptive spice levels and styles in the way British diners have more recently been catered for.
To make curries from scratch I like to keep the following in the cupboard:
- Cumin seeds
- Curry powder
- Ground turmeric
- Cardamom pods
- Curry leaves
As well as these in the fridge:
- Red chillies
Yoghurt is good to add to the sauce or dollop on top, to take the edge off the spice.
Beyond these ingredients, there are many many recipes with all kinds of meat and fish, in tomato, onion, and/or coconut based sauces.