Ingredients

Method

• 1 T sunflower oil
• 8 curry leaves
• 2 red chillies
• 2 green chillies
• 3 cloves garlic, finely chopped
• 1/2 red onion, roughly chopped
• 1 T tamarind paste
• sea salt and freshly ground black pepper, to taste
• 1/2 fresh coconut, grated
• salt, to taste

Method

Ingredients

Heat the oil in a pan over a medium heat. Cook the curry leaves and chillies for 2–3 minutes.

Add the garlic and onion and cook until soft. Transfer to a food processor, add the tamarind paste and black pepper, and blend until coarse.

Toss with the coconut and season with salt before serving.