First time curries! Not a disaster says bloke from Wales!

[Malc.]

With regards to the dansak, any ideas on quanities of lemon juice and sugar? or is it add to taste?

Last one I made, I used whole lemon rather juice and used a chilli jam to help sweeten it Dhansak, which worked well. You could replace the jam with sugar if needed.

On the Korma front, the BIR's use coconut flour which is made from the flesh and slightly different to the milk powder which is made from the milk.

[ootini]

How long does this kind of stuff last for in storage? Also do Methi leaves store ok?

[Malc.]

Both store well if kept in air tight containers and will last as long as other like items. Coconut flour is just the ground version of dessicated coconut. Methi leaves generally are are dried anyway, so will last for ages.

[ootini]

So without sounding like an Aldi-frequenting gyppo, could I not take my dessicated coconut, of which I have lots, and grind it up in my pestle and mortar, or mortar and pestle, depending on which bit is which, I always forget.

[Malc.]

Lol, I guess you could if you wanted to, or, you could make some coconut chutney with it.