Bombay duck. A small fish native to Bombay, this is bommaloe macchi, the name of which the British found difficult to pronounce, hence "Bombay duck". It is dried and salted, impregnated with asafoetida and made into a crispy deep-fried fish starter or used as an accompaniment to curry. It is also used to flavour other dishes.

Bombay duck. A small fish native to Bombay, this is bommaloe macchi, the name of which the British found difficult to pronounce, hence "Bombay duck". It is dried and salted, impregnated with asafoetida and made into a crispy deep-fried fish starter or used as an accompaniment to curry. It is also used to flavour other dishes.

Husked coriander (US: cilantro) seeds. This aromatic spice has a pungent, slightly lemony flavour.

Dried red chilli

Desiccated coconut

Elephant yam. A putrid-smelling aroid of southeastern Asia grown for its edible tuber.