400g |
podded fresh coco beans, or cooked dried cannellini beans, (see above) |
1 teaspoon |
vegetable oil |
2 |
red onions, peeled and finely sliced |
1 1/2 teaspoons |
coriander seeds |
1 teaspoon |
yellow mustard seeds |
1 teaspoon |
fenugreek seeds |
5 |
cardamom pods, seeds |
3 |
red chillies (or more if you like heat), sliced, (deseeded if you prefer less heat) |
12 |
fresh curry leaves |
6 |
kaffir lime leaves |
small handful |
coriander roots, washed and finely chopped |
4 |
garlic cloves, peeled and crushed |
2 tablespoons |
palm sugar |
2 |
limes, juiced |
3 tablespoons |
fish sauce |
2 x 340g |
jars (or tinned) good-quality peeled plum tomatoes |
200ml |
coconut milk |
300g |
wild garlic leaves |