Just a tiny cooking tip; I was making a Sri Lankan carrot curry yesterday, and the carrots were a little old and not that sweet, so the dish was lacking flavor. I'd used six green chilies, so the heat was there, and of course it had salt, but the dish needed balance. So I took a page from the Thai curry cookbook, and added a spoonful of brown sugar. Simmered for a bit, tasted -- perfect! My guests gobbled it up; I haven't had people react like that to my carrot curry in a long time. V. pleasing.