Despite my having lived in Canada and the US for nearly 40 years, I come from an East Indian background and I cook that way. We’re like Italians and many other cultures in that we don’t measure ingredients exactly when we cook (except maybe for baking). And we only really follow recipes when a dish is new to us, and maybe not even then.
That said, the recipes on Curry Elvis Cooks will have measurements, albeit approximations. Feel free to follow them, or get wild and change things around a bit to suit your tastes. The truth is that, because I love to experiment with new food ingredients from around the world, I don’t always have a lot of experience with the more exotic items and tend to be rather conservative in their use. So feel free to try different amounts until you find something you like. With new, original recipes, I may try up to ten variations before I settle on something. The downside with not measuring, though, is that I sometimes have trouble repeating the variation I liked best. Overall, though, my recipes are a guideline and hopefully a starting point for you to find a version that you like best.
(c) Copyright 2005 Raj Kumar Dash/ CurryElvis.com