COOK LIKE A LOCAL >>

Fresh curry leaves

These are delicious when fried and served with peanuts, or can be cooked in curries to add an extra layer of flavour. Double the quantities if using dried leaves.

Ghee

This is a form of clarified butter – the pure butterfat that remains when the milk solids are removed. It’s used commonly in India due to its longer shelf life.

Indian green chillies

Slender chillies, not to be mistaken for the smaller Thai birdseye chilli. Use cautiously in curries, as they add a kick of heat not often found in other green chillies in UK supermarkets.