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What essentials should I have in my cupboard, to start cooking currys From Scratch?

I cook about 3 currys a week and have gone from using jar sauces to pastes, I now want to work from scratch what spices should I have in my cupboard?

buy yourself a small coffee grinder and buy whole spices, they last a lot longer than commercially ground
Coriander seeds Cumin seeds are the basis of practically all curry powders.
Buy small amounts of ready ground Garam Masala, which means ‘warm mixture’ a blend of spices stirred into curries at the end of cooking
Turmeric
cardamom pods, both small green and the larger black
black onion seeds, mustard seeds, urid dal, fenugreek, although these aren’t essential at first

‘toast’ the seeds in a dry fryingpan, keep them moving and do’t let them burn. Onion and mustard seeds will ‘pop’. They are ‘done’ when they release their aroma. Tip into coffee grinder (kept only for grinding spices!!) and whizz to a powder

Apart from those, fresh ingredients needed are
Fresh ginger, garlic, onions, chili’s (various ones from the Xtra hot Scotch Bonnet and birdseye chilis, to the big mild ones) and some fresh coriander leaves. Wash, chop roughly and put in the freezer when needed rub the bag vigourously and it’ll ‘chop’ itself.
Make a ‘paste’ by grating fresh peeled ginger, garlic and a large onion, add a sliced onion too, the grated stuff will help to make the sauce thick – add salt, fry in a tasteless oil, add spices and fry gently, add your meat or veg, cook to cover with the paste, add stock or water, tomatoes etc cover and cook. Just before serving stir in a tablespoonful of garam masala and some chopped fresh coriander Delish! My grandad is half Indian and taught me to cook

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