This Madras is a very traditional English-styled Indian curry. A blend of black mustard seeds, salt and fresh ground pepper, turmeric, fresh or dried curry leaves, two or three little dried chilies, and a spice called asafoetida. It has a sharp and unpleasant smell when raw, but when heated, it mellows out into a smooth scent and flavor similar to caramelized onions.
Cook your vegetables and/or meat in sesame seed oil, half a lemon or lime's worth of juice, a splash of malted vinegar, and the spices on medium low. Add 3/4 cup coconut milk with the cream.