The Three Vital Ingredients



Finely chopped garlic, Indian green chillies and finely shredded ginger

With the influence of Indian & Chinese food in the west for the last 40 years we are using more and more garlic, ginger and chillies in our foods today, then ever before.

We want more chilli in our dishes or it seems to taste bland, more garlic in our sauces, shredded ginger in our soups, the uses are endless. Theses three ingredients bring a certain flavour, tang, texture and heat to our dishes bringing them alive. These three vital ingredients also carry substantial health. 

A curry is nothing without these three key ingredients, used chopped, pureed or grated; the amount is up to you. Many forms of garlic, ginger and chillies can be purchased from grocers today, in the form of pastes, pureed, frozen pastes, frozen whole pieces and dry powdered forms.

Insist on fresh garlic, ginger and chillies.

Hot Mixture

Garam Masala (Hot Mixture) is a blend of 5 to 7 different whole spices ground into a powder. It’s a key ingredient to Indian cooking and adds flavour and colour to any dish. People tend to sprinkle it over the dish, just at the end, though it can be used early in the cooking process. Available in all good Indian grocery shops, there are many brands and qualities to choose from or make it yourself at home.

I remember making one with around 20 different whole spices roasted in a large wok until fumes filled the kitchen, the smoke alarm went off and I couldn’t see what I was doing because my eyes were burning from the intoxicating incense! After the spices cooled down, I ground them in a coffee grinder, sieved and bottled to use in all my favourite dishes; believe me it was a potent mixture!

To make Garam Masala yourself, try this typical mixture, grind them in a coffee grinder until finely ground and use:

 1 tsp Black peppercorns

3 pcs Cassia Bark

1 tsp Cloves

2 Black Cardamoms (seeds only)

1 tsp Whole Coriander Seeds

1 tsp Black Cumin

3 pcs Whole Red Chilli