1 thumb-size piece of ginger 2 tbsp oil (I use light olive oil) 1 tbsp coriander seeds, crushed ¼ tsp turmeric ½ tsp black pepper, finely ground 1 large green chilli, cut in half Handful of fresh curry leaves 1 tin of coconut milk, or home-made equivalent 4 anchovy fillets 6 medium/large waxy potatoes 10cm cinnamon stick 6 cardamom pods 20 cherry tomatoes Roughly chop the peeled red onion, finely chop the garlic and ginger. Heat a medium-heavy saucepan, pour in the oil and then add the onions, ginger and some salt. Cook gently for five minutes, then add the spices (except the cinnamon), curry leaves and chilli.  Cook for a couple more minutes, then add the coconut and anchovy fillets. Add the cinnamon stick, flaked up a bit, and the cardamom, lightly crushed. Cook gently for a few more minutes while you peel and chop the potatoes into rough, inch-long chunks. Add the potato to the pan and top up with water if necessary to cover the potatoes. Simmer gently for about 20 minutes until the potatoes are soft, then add the tomatoes and cook for a few more minutes. Taste for salt, and perhaps add a squeeze of lime if your tomatoes were not very acidic.