We had this superb Indian dish during our 2011/2012 visit to Kochi in Kerala (the best version of it was here, by the way), and as soon as we got home cooked it for ourselves, using spices we bought in the market in Matancherry. It is lovely, a fruity, zesty, mildly spicey curry that goes very well with other curries (especially Palak Paneer) in a thali, or is gorgeous just served with Chapatis or steamed or pilaf rice

4 large tomatoes

1 medium shallot, finely sliced

1 hot chilli, finely chopped

8 curry leaves

2 tsps black mustard seeds, or 1 tsp each black and yellow mustard seeds

½ tsp Colmans English mustard powder

½ tsp coriander powder

½ tsp ground black pepper

¼ tsp ground turmeric or a small chunk of solid turmeric

300mls thin coconut milk

• Dip the tomatoes in a bowl of boiling water briefly, then take them out and slip the skins off. Cut each into 8 chunks

• In a medium sized saucepan, fry the black mustard seeds gently in a little coconut oil till they are starting to crackle. Add the shallot, chilli and curry leaves, and cook till the shallot is soft

• Add the tomatoes, turmeric, coriander powder, pepper, mustard powder and yellow mustard seeds (if using), and cook gently with a lid on till the tomatoes are starting to soften

• Add the coconut milk, stir gently, and simmer on a low heat for 30 minutes. It is now ready to serve, but leaving it to sit overnight improves the flavours