5 tbsp vegetable oil
2 tsp mustard seeds
1 tsp fenugreek seeds
1 handful curry leaves
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 tsp chili powder
1 tsp turmeric
6 tomatoes, chopped
1 can coconut milk – 14 oz.
salt

For the chicken version:
4 chicken breasts, sliced into 1cm strips
1 tbsp coriander seeds, crushed

For the vegetarian version:
mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans... use your imagination)

5 tbsp vegetable oil 2 tsp mustard seeds 1 tsp fenugreek seeds 1 handful curry leaves 2 thumb-sized pieces of fresh ginger, peeled and coarsely grated 3 onions, peeled and chopped 1 tsp chili powder 1 tsp turmeric 6 tomatoes, chopped 1 can coconut milk – 14 oz. 4 chicken breasts, sliced into 1cm strips 1 tbsp coriander seeds, crushed

1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chilies, curry leaves and ginger. Stir and fry for a few minutes.

2. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric.

3. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 or 2 wineglasses of water and the coconut milk, simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt. Take this sauce as a base for the fish, chicken or vegetarian dishes:

For the chicken version, stir-fry the chicken strips and coriander seeds until lightly colored, then add to your sauce and simmer for 10 minutes.

For the vegetarian version, simply add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender.