Unusually this recipe came from my grandmother. When living in Hong Kong for some time, one of her staff's wife obtained this recipe when in India, thought to be very authentic. Although not able to obtain the same curry paste, this version is close. A meal easily increased in quantity to enjoy with friends.
The curry can be made 24 hours in advance. The curry itself is best made the day before and reheated to allow the flavours to infuse. I tend to make my rice ahead in the morning and reheat in the microwave.
This is nice served with a glass of red or ice cold beer. A nice non-alcoholic alternative is sparkling apple juice. Hope you enjoy it - this has been a firm family favourite for many years.