I used coconut oil for this recipe. You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy. If you're like us and need litres of gravy, I suggest you add at least 1 1/4 cups of coconut milk. In Camelia Punjabi's recipe, there is a final tempering with pearl onions & curry leaves. I haven't done it but I think it adds a special touch. Please keep in mind that it takes sometime for the flavor to set in, so make provisions accordingly.