This is a nice touch, a garnish added to many Keralan curries to zizz them up a little. Make just a bit each time you need it and use it fresh

3 tbspns coconut oil

1 tsp mustard seeds

3 or 4 shallots, finely sliced

10 curry leaves

• Fry all the ingredients gently in a little coconut oil till the shallots and leaves are golden

• Sprinkle a little over a curry just before serving