One pound of fresh and lean pork, and the ingredients same as for Madras Curry, No.4; use only three parts of everything. A pinch of Cayenne will flavour this Curry. Tamarind (an acid?) is nicer than lemon juice, vinegar, etc. To use the tamarind, take a piece the size of a large walnut, put into a cup and add about two tablespoons of cold water, and squeeze it with a spoon or with your finger, strain through a clean muslin and add to the Curry. Tamarind is always good for any sort of brown Curry, and lemon juice for yellow or white Curries, and vinegar for “moley,” because it is an entree, and not much Curry stuffs are used.