Serves 2
100 g young nettle tops (lightly blanched and chopped)
1 small onion, finely chopped
2 cloves garlic, crushed
1 thumb-sized piece fresh ginger, grated
100 ml water
2 tbsp grated coconut (fresh or desiccated soaked in hot water)
1 tsp black mustard seeds
1 tsp cumin seeds
¼ tsp turmeric
½ tsp coriander powder
½ tsp chilli powder (adjust to taste)
1 tsp garam masala
10 dried curry leaves
Glug of mustard oil or olive oil
Sea salt to taste
Warm the mustard oil in a pan until just shimmering, then add mustard seeds and wait for them to pop. Stir in cumin seeds and curry leaves for a few seconds. Add the chopped onion and cook gently until soft and golden. Add the garlic, ginger, turmeric, coriander powder, and chilli powder. Stir for a minute, then add the blanched nettles and 100 ml water. Simmer gently for 5 minutes, then stir in the grated coconut and garam masala. Season with sea salt. Simmer until rich and thickened slightly. Rest a moment before serving to deepen the flavours.