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. CONTENTS: Introduction 1. Curries of Andhra Pradesh a) Vegetarian Curries b) Coconut Kofta Curry c) Sweet Potato Curry d) Chilli Curry e) Cocum Kadi f) Vegetable Korma Curry g) Moghlai Malai Kofta Curry h) Non-Vegetarian Curries i) Murg Korma Curry j) Nizami Curry k) Sheekh Kabab Curry 2. Curries of Kerala a) Vegetarian Curries b) Jackfruit Curry c) Mango Curry d) Mixed Vegetable Curry e) Pineapple Curry f) Non-Vegetarian Curries g) Mutton Korma Curry h) Coconut Meat Curry i) Chicken Curry j) Coconut Fish Curry k) Prawn and Tamarind Curry 3. Curries of Tamilnadu a) Vegetarian Curries b) Lady’s Finger Curry c) Beetroot Curry d) Coconut and Tomato Curry e) Brinjal Curry f) Papaya Curry g) Methi Bhaji Curry h) Methi and Dal Curry i) Dal Curry j) Dal Kofta Curry k) Vadais Coconut Curry l) adai Curd Curry 4. Manglorean Curries a) Non-Vegetarian Curries b) Mangalore Egg Curry c) Prawn and Brinjal Curry d) Mutton Curry e) Liver and Potato Curry f) Hot and Spicy Pork Curry g) Important ingredients used in curry h) preparation and their medicinal value i) Cookery glossary