On May 16, 9:10*pm, "W" > wrote:
> We made some lamb curry which came out not very spicy. * What are the
> typical Indian spices that could be added ala carte into a curry? *Are those
> available off the shelf in an Indian store, or do they require some
> preparation?
>

Start with the three Cs: Cumin, Cardamom, Coriander. Ginger and Garlic
of course, maybe some Turmeric. Fresh or dried chilis to your personal
taste. Best is to pound the whole spices with a mortar and pestle, but
if you use powdered, make sure they're fresh enough to have retained
their flavor. Briefly saute the spices to release their flavor.