[javadog]

That's better. Grind all of the spices from whole ones. You may have to go to an Indian store to find the curry leaves. Don't buy the ghee, just make your own. When you use the lemon grass, discard the tops and the tough outer leaves. Mince the rest, then pound the heck out of it in a mortar, until it becomes a paste. I use palm sugar for most of my Asian stuff; it might work well here. I also use Mexican cinnamon.

Keep in mind that there are more, different types of curry than you can shake a stick at. This one has yogurt, not coconut milk, so it's a different sort of curry than your last batch.

JR