Green chillies in peanut & sesame sauce

Put the peanuts, sesame seeds and coconut in a large nonstick wok or frying pan. Cook over a medium heat until golden (2-3 minutes), stirring. Transfer to a small food processor (or spice grinder) with the garlic, ginger and 100ml water; whizz to a purée and set aside.

Heat the oil in the same pan, add the chillies and fry until they blister (8-10 minutes). Use a slotted spoon to transfer to a plate and set aside. Add the mustard seeds to the pan, allow to pop for 30 seconds, then add the cumin, curry leaves and shallots; reduce the heat. Cook until the shallots are translucent (8-10 minutes), then add the turmeric, chilli powder, garam masala, coriander and salt; cook over a low heat for 1 minute.

Add the peanut paste to the pan and cook gently for 2 minutes, then stir in the tamarind and palm sugar with 250ml water. Return the chillies to the pan and simmer until the sauce thickens (about 20 minutes); season. Serve with naan, roti or steamed rice, if liked.