Peel and thinly slice the onion. Peel and grate or crush the garlic cloves. Halve the chilli and flick out the seeds. Finely chop. Save the seeds for later if you like.

Warm a medium pan on a medium heat. Add 1 tbsp oil and the onion. Season with salt and fry, stirring often, for 8-10 mins till just browned.

Stir in the garlic, chopped chilli and curry leaves. Fry for 3 mins, stirring. Tip in the curry spice blend and cook and stir for 1 min.

Pour in the coconut milk with xxml hot water from the kettle. Lightly crush the cardamom pods with the back of a knife to open them then drop them into the curry. Bring up to a boil

Add in your chosen protein and veg and simmer till cooked through. The sauce should reduce slightly. If it seems too dry, turn down the heat and add a splash of water. If its too wet, turn the heat up and bubble for a few extra mins.

When the protein and veg are ready, taste and add a pinch more salt or some reserved chilli seeds for more heat, if you think it needs it. Serve your curry with your choice of sides.

GOES WELL WITH Protein: diced chicken breast or leg, diced lamb, diced halloumi, chickpeas Veg: butternut squash cubes, sweet potato cubes, cauliflower florets, sliced kale Carbs: brown/white rice, naan breads, roti