Most curries are very similar. Every region has a base that is known to them. Something is added in addition to the bases (or removed) to create the distinct flavour of that particular dish. In indian cooking, there are different types of bases or masalas some with tomatoes, some without, some with curry leaves, some with whole spices or garam masala some with yogurt. Most Thai curries have a base of coconut milk etc. As for bengali dishes, the basic curry masala consists of onions, ginger, garlic, turmeric, chilli and (if its meat of any kind) cumin and coriander.
