Hot oil 2-3 stick of cinnamon depending on size of dish 3-4 cardamom pods 2-3 cloves Let them pop, cinnamon unfurl... The rest I actually prefer to grind. Toast cumin seeds, coriander seeds, fenugreek, poppy seed, dried chili if that's what you're doing for heat, mustard seed. Sweat onion, add garlic and freshly grated ginger once onions done to satisfaction. Whatever other veg you like to add, go ahead. I put in whatever is available. I think a mirepoix works great, also add peppers (serrano). remember tomatoes, stock etc... Now I sometimes actually start out searing my protein first, then deglazing with the spices and onions. I like potatoes in my curry, and chickpeas. I use a bay leaf, grate some mace or nutmeg, lemongrass and turmeric. Finish with fresh cilantro and saffron if you have some. I like to use Yogurt. Should make a pretty decent curry. I don't like much fat in curry at all. If you're using good whole spices, it can really destroy the richness of their flavor. To me that's a point of a curry.
