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Don't buy ground spices (except turmeric). Buy cumin(and black cumin, also called onion seeds I think), mustard(yellow, red, black), coridaner, fenugreek (I'd forgive you for getting ground, this is a bugger to crush up), fennel - all seeds. Put them in a hot dry pan and toast them until you can hear them start to pop and crackle. Then transfer to a big pestle and mortar and grind them up until fine. Then add the turmeric. Every time I make a curry I use more spices. Go fucking crazy; the lovely thing about Indian curries is that you can just keep adding more flavours and it really works. For a 4 person curry I use something approaching half a cup of ground spices now.
bashthebox
Oliver Schick
Top!
I will shop them before the weekend and see if I can get something done. I know there are many differences between Thai and Indian currys, but I was also aware of some crossovers.
Many thanks for the list!
Don't worry for that, I'll get a square bowl.