Shopping list
Fruit and vegetables
2 tsp ground coriander
4 tbsp chopped fresh coriander leaves
2 garlic cloves, crushed
15g/½oz fresh root ginger, peeled and finely grated
2 red onions, thinly sliced
1 tsp chilli flakes
handful chopped fresh coriander, roughly chopped
½ lemon, juice only
½ red onion, thinly sliced
4 large sweet potatoes, scrubbed and cut into wedges
1 tomato, finely chopped
2 small green chillies, finely chopped
1 tsp ground coriander
handful chopped fresh coriander
500g/1lb 2oz okra
2 onions, finely sliced
3 green finger chillies, roughly chopped (seeds removed if preferred)
1 tsp ground coriander
½ tsp ground fenugreek
bunch fresh coriander, chopped
7 garlic cloves, roughly chopped
5cm/2in piece fresh root ginger, peeled and roughly chopped
1 onion, chopped
3 banana shallots, roughly chopped
1 bird’s-eye chilli, slit lengthwise
2 tbsp fresh coriander leaves, finely chopped
6 garlic cloves, finely chopped
5 garlic cloves, finely chopped
2cm/¾in fresh root ginger, peeled and finely chopped
250g/9oz onions, finely chopped
220g/7¾oz fresh tomatoes, finely chopped
½-1 green chilli, de-seeded and finely chopped (optional)
½ cucumber, grated or finely chopped
large handful mint leaves, chopped
3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes
2–3 green chillies, finely chopped
225g/8oz cucumber, cut into ½cm cubes
4 tbsp lime or lemon juice
fresh mint sprigs, to garnish
50g/1¾oz pomegranate seeds
100g/3½oz red onions, cut into ½cm cubes
225g/8oz tomatoes, cut into ½cm cubes
400ml/14fl oz mango pulp
Tins, packets and jars
2 tbsp tamarind chutney
300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes
1 tbsp ghee
690g bottle organic passata
1 large tbsp tamarind paste
450g/1 lb chapati flour or wholemeal plain flour
3 tbsp ghee
100g/3½oz dried red kidney beans, soaked overnight
200g/7oz dried black urid dal
1 tsp dried chilli flakes
Cooking ingredients
½ tsp chilli powder
2 tsp ground cumin
1 tsp garam masala
100g/3½oz gram (chickpea) flour
½ tsp ground turmeric
vegetable oil, for deep frying
1 tsp chaat masala
1 tbsp honey or maple syrup
olive oil, for drizzling
handful roasted salted peanuts, roughly chopped
salt, to taste
¼ tsp asafoetida
2–3 tbsp olive oil
1 tsp salt
½ tsp Kashmiri red chilli powder
3 tbsp coconut oil
2 tsp coconut oil
½ block creamed coconut, roughly chopped
1 tsp cumin seeds
1 tsp garam masala
1 tsp black mustard seeds
½ tsp ground paprika
1 tsp salt
1 tsp salt
300ml/10fl oz fish stock
½ tsp ground turmeric
600ml/21fl oz vegetable stock
pinch asafoetida
1 tsp Kashmiri chilli powder (or mild chilli powder)
½ tsp Kashmiri chilli powder
1 tsp cumin seeds
1 tsp garam masala powder
4 tbsp tomato purée
large pinch salt
50g/1¾oz demerara sugar
1 tsp fennel seeds, crushed
1 tsp ground ginger
½ tsp nigella seeds
2 tbsp rapeseed or sunflower oil
½ tsp salt
4 tbsp white pickling vinegar
¼ tsp salt
4 tsp caster sugar
Dairy, eggs and chilled
4–6 tbsp double cream
butter for spreading, optional
2 tbsp butter
80ml/2¾fl oz double cream
250ml/8fl oz natural yoghurt
200ml/7fl oz full fat milk
100ml/3½fl oz single cream
400ml/14fl oz natural unsweetened yoghurt
Meat, fish and poultry
600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen)
