Ingredients

  • 4 tbsp oil or ghee
  • 10 fresh curry leaves
  • 1/2 tsp black mustard seads
  • 1/4 tsp fenugreek seeds
  • 1 medium onions, finely chopped
  • 1 tsp fresh ginger puree
  • 1/2 tsp fresh chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 150g creamed tomatoes
  • 100ml chicken or vegetable stock
  • 1/4 tsp tamarind paste
  • 300ml thick coconut milk or cream

Method

  • Split the curry leaves and mustard seeds in half (you will use half now and half later)
  • In a wok or sauce pan heat 3 tbsp of oil or ghee until hot.
  • Add the curry leaves, mustard seeds and fenugreek seed and the fresh ginger and fry for 30 seconds.
  • Add the onions and continue to fry on a medium heat for around 5 minutes. Fry until golden.