But if you are vegan then for god's sake marinade it and give it a quick blast in the oven or air fryer to firm it up a bit more.
Have you tried balsamic vinegar? The thick, syrupy version? Adds that bit more than just sugar.Of course, it can be fucking expensive so definitely a luxury.
Cocoa is such a strong taste; from my experience you probably want to start with less than a teaspoon and gradually go up while testing regularly.
I'd say with flakes you can probably start with a tablespoon for your 2l pot, and go up or down from there depending on how you find it.
I think London is its own special place. The Met police have a reputation in the UK for being rougher.
I remember adding cocoa to a curry once then spending an hour trying to correct for it. Now I realise I should have just added sugar?
Do you use fresh or dried curry leaves?