1 |
medium onion squash |
1 tablespoon |
vegetable oil |
1 |
red onion, peeled and finely sliced |
3 |
garlic cloves, peeled and finely chopped |
1 |
green chilli, chopped |
10 |
curry leaves |
bunch |
coriander, roots and stalks finely sliced, leaves reserved for garnish |
1 teaspoon |
mustard seeds |
1 teaspoon |
fennel seeds |
2 tablespoons |
caster sugar, or to taste |
2 tablespoons |
fish sauce, or to taste |
2 |
limes, juiced, or to taste |
15-20 |
ripe little tomatoes, such as San Marzano |
340g |
jar (or tinned) good-quality peeled plum tomatoes |
250ml |
coconut milk, (fresh or tinned) |