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These curry recipes come from Reaj Ali, the Moslem chef of the Pierre’s East Indian kitchen.  According to him a curry is not really a curry unless you use coconut milk in it.  It does improve the flavor, and we have found that with an electric blender coconut milk is easy to come by – once you have your coconut, that is!  You can make a meat curry of this recipe simply by substituting three pounds diced raw beef, lamb or veal for the recipe.

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