2–3 green finger chillies, split into four lengthways,
2 heaped tsp ground coriander
12–15 fresh or dried curry leaves
4–6 garlic cloves, finely chopped
2 x 5cm/2in fresh root ginger, peeled and finely chopped
500g/1lb 2oz onions, roughly chopped
1 small onion, thinly sliced
400ml/16fl oz tin coconut milk
salt and freshly ground black pepper
2–3 cardamom pods, lightly crushed
1 heaped tbsp chilli powder
3cm/1in cinnamon stick
2–3 cloves
1 heaped tsp ground cumin
1 tsp cumin seeds
1 tsp garam masala (optional)
2 tbsp rapeseed oil
1 tsp rapeseed oil or ghee
3 tbsp tomato purée
1 tsp ground turmeric
4–5 butternut berries or pitted plums
200g/7oz thick natural yoghurt
500g/1lb 2oz beef rump steak, cut into 2.5cm/1in cubes, rinsed
500g/1lb 2oz basmati or long-grain rice