I picked up an Indian cookbook in London a year and a half ago. It's called 50 Great Curries of India by Camellia Panjabi. I didn't need to go to London, you can get it on Amazon for 10 bucks. The curry in this recipe comes from one of her "research" trips to Chennai (aka Madras). Think coconut, curry leaves, and tamarind in kind of a tomato base. I've used it on fish, which is great, but here I put in on pan-seared shrimp from the Maine St market. More than this particular recipe, however, I have enjoyed this book. It is very heavy on meat dishes, most of which I haven't attempted, but it has proven helpful on the basics and the simple vegetables. If only I can find a convenient place to buy the fresh curry leaves I need.
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