Tumeric, cumin, granulated (sometimes carmelized) onion, onions, shallots, garlic, anchovy extract, caraway seeds, coriander seeds and roots, and ginger roots (including laos) are among my staples for many years. Limes and lemons are almost always around. I tend to go easy with peppercorns, chilis, and cayenne and usually elect for freeze-dried versions of the latter two (The taste of pepper, not the hotness is my one food repulsion.).
When I was at UConn, a good friend was from Pakistan, and he invited to his apartment for dinner. He made a mild curry dish (cutting it with coconut cream). I have been hooked ever since.
Most Nepalese, Indian cuisine restaurants have lame curry lentil dishes. I was spoiled in Hartford, Connecticut, with a place which made a killer pulse soup. Sometimes, that was all I ordered there: two or more bowls. My friends would look at me like I was deprived. However, the owner knew that I knew.
In my world travels, my quick acceptance by the locals stems from my smile and my eagerness to eat their food. It is instant camaraderie.
Mmm, your making me hungry again! Oh the joys of coconut cream!!