This delicious and versatile masala with coconut, tamarind, chilli and spices comes from South India.  You can use seafood, beef, lamb or chicken too.

Mel's Madras Coconut Masala

To this masala add 1 can (400mls) of coconut milk and 1 cup of water.  Cook till you get a rich sauce.  Add 1 kg of diced fish and simmer till the fish is cooked.  Use any firm fish.  If using meat or chicken, slow cook to enhance the flavours.  In India, egg curry is popular.  Just slip in some shelled, hard boiled eggs when the sauce is done.  Serve with steamed rice or rotis and green salad.  Exquisit with clams or prawns.