- 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
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.