Homemade Curries

• Traditional homemade curry is made of a mix of spices ground in a mortar; then fried together with seasonings such as garlic, ginger and tamarind; and finally cooked with liquid ingredients like oil, clarified butter, tomatoes, milk, coconut milk or water to make up a sauce. Recipes vary greatly, with each home cook picking and choosing from a repertoire passed down through generations. Regional influences also come into play. India is widely recognized as the birthplace of the curry spice blend; Indian mixes tend to be more complex and feature a greater number of spices than curries of neighboring countries. The fresh cheese known as “paneer” is a uniquely Indian curry ingredient. Fish and seafood are used in coastal areas while the interior regions integrate more grains and cereals in their cuisines. North Indian curries customarily eaten with bread tend to feature more butter and oil than South Indian curries eaten with rice, which rely more heavily on coconut.

Dry Mixes

• For added convenience, the up to 25 spices that constitute a curry mix can be found already assembled and ground into a powder. Most curry blends commercially available in the West under the name “garam masala” contain a large quantity of ground turmeric, which gives curry powder its distinctive yellow color. Other spices may include coriander, clove, cinnamon, cumin seeds, chili, fenugreek, mustard, peppercorn, cardamom, mace, bay leaves and allspice in various proportions.

Curry Pastes

• Curry pastes combine dry spices and wet seasonings such as garlic, onion, ginger and tamarind. They can be used to marinate meats or as a base for curry sauce. Fry medium-spiced jalfrezi paste and spring onions in oil and add chopped tomatoes and prawns for a quick prawn jalfrezi dish. To make tandoori chicken -- a dish named after the tandoor clay oven in which it is traditionally cooked over charcoal -- mix tandoori paste with yogurt and lemon juice to marinate the chicken before broiling it in the oven.

Ready Sauces

• Jars of ready-made sauces contain spices and seasonings as well as liquid ingredients like coconut milk, cream or tomato puree. In most cases, no additional preparation steps are required. Simply pour hot and spicy red vindaloo sauce over cooked lamb or beef. Seal diced chicken breast in vegetable oil, pour in mild and creamy korma cooking sauce and simmer. For added taste and texture, add grated coconut, raisins and dried mango during the cooking process; sprinkle toasted almonds on the finished dish; or garnish chicken korma with fresh coriander.