Another terrific recipe thanks Evelyn that we made for dinner last night. We did make a couple of changes-we sort of reversed steps 4 and 7 by frying the onion, garlic, ginger and chilli, THEN pureeing it. This makes certain there is no "boiled" flavour. Also found the curry to be a bit runny for our likes at the finish, so added a couple of tablespoons of ground almonds thicken a little-no real change in flavour, but thicker with a nice texture. And garnished with lots of chopped cilantro to serve. It went really well with all those flavours.