Ok (mace -> nutmeg; mace is the dried membrane covering the nutmeg aka seed: different texture and a slightly different taste). I'm sure the mace and seed act differently during preparation as well. Dried mace probably benefits more from light toasting. The hard seed is stark to start with.
Yes, I was surprised about the coconut. Desiccated coconut is practically the same stuff - flesh - as coconut milk. Coconut milk and coconut cream (-> rises to the top when making coconut milk) are man-made products made of grated coconut flesh soaked in water. Coconut milk (~50% water) can be prepared from desiccated coconut e.g. in a blender. It forms quite on its own if ground or desiccated coconut flesh is blended with hot liquid: therefore I find it a bit surprising that you don't have an intolerance to grated, soaked coconut. Coconut water (on its part) is the translucent natural juice found in the center/centre of young, immature coconuts. It nourishes the fruit, contains 94% water and fades to almost nil during maturation.
The good thing in curries is that an identifiable curry taste can be produced with a few key spices and curries can be made in many styles and forms and with a large variety of ingredients - even quite without fat like this lovely traditional korma.
