I decided to trust him for two reasons. First, Karl is from York, UK, hence familiar with curry, though the British variety does not match up to our desi fiery type. Still, it’s curry as we know it.
Sequeeze out tamarind water and keep aside. In a kadai take some oil and temper with mustard seeds, urad dal ,jeera & fenugreek seeds. When it splutters add curry leaves, red chili , green chili, Hing ...