Glad you liked it, plenty to tweek. 
Those gnarly burnt bits. 
That looks fantastic. I really must try that, I’ve printed the recipe so I have no excuse now!
The only thing I don’t have here is coconut oil. @Wayward - do you think I could substitute that with something else?
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There is so much coconut I really don’t think it would matter if you used a light oil. It only uses a tbl spoon. I deseeded the chillis and wish I hadn’t. I would put all the chilli and a bit more in it, I think the coconut masks it. I put a decent amount of tamarind in it too and that was muted to my taste.
The family loved it, I’m just being critical!
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Beetroot, garlic yoghurt, coriander, lemon juice, olive oil and nigella seeds. From Moro
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Oh bugger, didn’t spot that. I haven’t any of that either 
I reckon vinegar will do it, easy to add too.
Any particular type?
I think the Goan fish one I’ve been making calls for cider and that seems to work. I’ll have a look…
Ok, I have cider, white wine, rice wine, malt & distilled malt vinegar.
Pick one 
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Mmm, says ‘white vinegar’. I think I used cider last time I did it. I don’t see why it wouldn’t work in the Keralan one.
We really enjoyed this one, in fact, the whole series is good:
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Actually, I forgot, but I do have that too 
Cheers, Ritchie. It looks amazing, I will make that at some stage.
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Honestly you’d probably get away with lard and some cheap white wine. 
Great colour on that @Wayward.
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Just tried the fish recipe as we have just got some Ajma seeds. Presentational disaster as the fish fell apart but really quite nice otherwise.
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I’m going to try it with something chunky next time, what did you use?
MrsKettle got some unnamed square blocks of fish from Sainsbury’s. Next time they are getting cubed (if they don’t go into a Keralan style thing before then).
I’m going to try this (but with haddock fillets) tomorrow.
I made an aubergine, bori, potato fish curry before and it was really, really nice but used a lot of oil and was quite involved- frying the Bori, then potatoes, then aubergine, then fish etc… This recipe seems simpler.
Will attempt mustard paste using method 1
https://www.clovegarden.com/recipes/iiv_mustp1.html
Think I’ll have it with either
or
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Plain yoghurt sprinkled liberally with chaat masala is a really tasty quick thing to have on the side with curry- tried this last night with rajma
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we like plain yoghurt, pinch of salt and some ground cumin.
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black salt?
I came across a madder Jeffrey recipe for walnut raita and added black salt- it was really nice
chopped walnuts, coriander, roasted ground cumin, (black) salt, pinch garam masala (I used the home made Bengali stuff)
'twas very nice
The carrot raita with the tempering of ghee and asafoetida was nice
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