1. 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

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