Curries from the South

Indians relish hundreds of curries made with vegetables meat fish prawn and eggs. Every zone in India has its own special way of preparing curries. For example in Southern India curries are made with coconut as their base. In this book the author Aroona Reejhsinghani has chosen recipes from South India. Prepare and relish the ones given; Curries of Andhra Pradesh- Coconut Kofta Chilli Cocum Kadi Moghlai Malai Kofta Non-Vegetarian curries Murg Korma Nizami Sheekh Kabab; Curries of Kerala- Vegetarian curries Mango Pineapple Non-Vegetarian curries Mutton Korma Coconut Meat Chicken Coconut Fish Prawn and Tamarind; Curries of Tamilnadu- Vegetarian curries Lady's Finger Beetroot Coconut and Tomato Papaya Methi Bhaji; Curries from the South Zone- Methi and Dal Dal Curry Dal Kofta Vadais Coconut Vadai Curd; Manglorean curries- Egg Prawn and Brinjal Mutton Liver and Potato Hot and Spicy Pork.