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, NonVegetarian curries Murg Korma, Nizami, Sheekh Kabab; Curries of Kerala Vegetarian curries Mango, Pineapple, NonVegetarian 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.