Very nice tutorial Buccas, that is a good curry and I like that you explained the seed toasting process. I am too danged lazy to do all of that normally. But, I do prefer the curry done this way to one using paste or powder.
Curry leaves that are fresh are annoyingly hard to procure around here. Sadly, the nearest Indian/Pakistani market is 35 miles from me. I can get some from time to time at one of the Asian markets though.
I will add, if you think you like curry, you have to try this. There is no comparison between fresh roasted seeds and fresh herbs and the stuff you get from a jar or can. And most restaurants, you can tell, do not use fresh roasted spices. I would say that 95% of Indian restaurants make a good curry, just like 95% of BBQ restaurants make the best BBQ you have ever had. Literally, that much of a difference.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."