Chettinade Style Curry serves 8-10

Coconut 10oz
garlic 1/4c sliced
ginger 1/4c sliced
tomato 2 sliced

cilantro 1/4 chopped

4lbs chicken,beef,lamb or pork

1lg onion diced
1 green chili sliced

coriander seed 1/4c

dry red chilis 2 to 20 depending on spice desired
5 bayleaf
5 cloves
7 cardamon pods
1 stick cinamon
cumin tblsp
fenugreek tblspn

dry roast spices 5min in hot pan
add coconut for last minute not to brown
just to heat grind together with ginger and garlic
add water as needed to form loose paste

heat pan with vegetable oil 1/2c let it heat
add onion and chili cook until golden brown
add tomato cook 2 minutes then ad meat
sear meat then add water to create a sauce.

serve over rice or with bread garnish with cilantro