Hi All Curry enthusiasts,

I live in Central Africa and here I cant seem to find the coconut block. What is the right alternative to use? coconut milk? cream? powder? etc. I'm a bit lost and I really want to try and make this base as I'm missing good-old blighty.

Thanks

BTW I'm currently in the UK researching and tasting and re-engineering some dishes, if any of my my fellow friends know any doner kebab manufacturers and could get me in touch with them and possibly set up a visit - that would be great too.

Dear Foodies,

I now live in Central Africa and wanted all my fellow curry fans to pool together and suggest the correct recipe to mass produce this UK staple food.

I'm currently in the process of designing and running  a UK style take-away here and the star of the show has to be the UK style doner kebab.

Any and all help is deeply Appreciated.