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      Coconut cream and coconut milk are common ingredients notably used as a base for curries. Now adays packet coconut milk or cream are readily available in the Asian food sections of most supermarkets. These vary widely in consistency and flavour, depending on the brand, and you will need to try them out and adjust the consistency by adding water as needed. Coconut cream is the creamy liquid extracted from the first pressing of the grated coconut flesh. It is mainly used to make desserts and rich curries. Coconut milk is obtained from the second and third pressings. If coconut milk is not available, use powdered coconut milk or fresh milk or cream. Packets of dried or freshly grated coconut, sweetened or unsweetened, are also available in the baking sections of supermarkets. The hollow center of the coconut fruit is full of a highly nutritious, clear sweet liquid, known as coconut water or juice, which makes a delicious thirst quencher. Canned coconut water or juice is also available in supermarkets.

      Coriander leaves have the most complex of herb flavours: they are spicy, citrusy with hints of lime, and almost pungent and currylike, all at the same time. All parts of the coriander plant are used. Fresh leaves are often chopped and added to salads and fillings, the seeds are used in curry pastes, and the pungent roots are mainly ground into Thai curries. Dried coriander leaves do not have the wonderful flavour and aroma of fresh ones, although they can be used.

      Coriander seeds are the small round beige seeds of the coriander plant. They have a distinct lemony aroma with back notes of musk. These seeds, when dryroasted and ground, are the main flavouring ingredient in curries as the mild flavour adds balance to other more strongly-scented spices like cardamom and nutmeg. Coriander seeds are available whole or ground in Asian food stores.

      Cumin is light er and slightly larger than caraway but smaller and narrower than fennel. Dried cumin seeds are elongated, almost like the hull of a boat, hairy and brownish in colour with a striped pattern containing nine ridges and a tiny stalk attached to the end. Whole and ground cumin are widely available in supermarkets or Asian food stores. Substitute fennel or aniseed.

      Curry leaves have a distinctive lemon-pepper fragrance with tinges of lime and ginger. These fresh almond-shaped leaves are generally sold on the stem, and are sometimes picked and packed in plastic bags. Look for green and firm, fresh-looking leaves. Dried curry leaves, though not as fragrant, can be used, or substitute fresh coriander leaves instead.

      Dried prawn paste is reminiscent of barbecued fish and prawns. It is known as belachan in Malaysia. Dried prawn paste is usually sold as a dark brown compressed block wrapped with paper or plastic and should always be dry-roasted before using. You can dry-roast a solid chunk by holding it with a pair of tongs or wrapping it in foil and roasting it over a flame to dissipate the fishy aromas. Or you can dry-roast it in a micro wave oven for 1 minute on high. Substitute fish sauce with some oyster sauce added if necessary.

      Dried prawns are tiny, orange-coloured saltwater prawns that have been dried in the sun. They come in different sizes. The really small ones have their heads and tails still attached. Look for dried prawns that are pink and plump, avoiding any with a

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