I can help out with authentic Indian curry.

I enjoy cooking meat dishes when we have guests for dinner. Over the years I have learnt to find effective ways of making curry spice blends without the traditional grinding stones we used in India. The trick is to always mildly roast / fry the spices before grinding them in a coffee grinder or a blender with the small attachment & sharp blades. The roasting / frying of the spices (do not burn them) releases the oils & flavours which linger around & give the great blend.

The other trick is to add a cup of unsweetened yogurt or sour cream while marinating the meat. It is also worth trying 2 or 3 table spoons of almond powder in the mix while rosing the spices.

Adding fruits like pineapple, raisins etc. is not an Indian tradition but probably a Caribbean innovation.