I ate south Indian curry after months. I simmered curry with masra paste(I'd cooked), coconut milk, squash, and chicken. I served it with baguette. Not so hot, but spicy. I always make masara paste with onion, green pepper red pepper, garlic, ginger, the root of coriander, some whole spices(clove, black pepper, cardamom, cinnamon, laurel, and mustard seeds), and tomato. I liked this kinda curry.