Tomato coconut curry

Ingredients

• 1 heaped tsp cumin seeds
• 1 heaped tsp coriander seeds
• 1 heaped tsp fennel seeds
• 2 tbsp sunflower or rapeseed oil
• 10 curry leaves
• 3 large onions, thinly sliced
• 1 heaped tsp black mustard seeds
• ½ tsp ground turmeric
• 1 tsp sea salt flakes
• 4 garlic cloves, crushed
• 1 green chilli, finely chopped
• 1kg large ripe tomatoes, cut into quarters
• 250g cherry or baby plum tomatoes
• 400ml can coconut milk
• 2 heaped tsp tamarind paste
• 2 heaped tsp brown or palm sugar
• cooked rice, to serve

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