This was delicious! I was so glad I was able to find the curry leaves, their flavor was excellent and added so much to this. Especially paired with the cardamom pods. I used serrano peppers, and the dish was quite spicy. When I make it next time I will probably only use 4 peppers. One other note, I used light coconut milk for the thin, and coconut cream for the thick coconut milks listed. I served with saffron infused brown basmati rice.