- 6 tbsp vegetable oil
- 3½ tsp mustard seed
- 3 tbsp fresh or dried curry leaf
- a pinch chilli flakes
- 4 red onions, thickly sliced
- 100g ginger, shredded
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 800g thin-stemmed broccoli, cut into bite-sized pieces
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 100g/4oz fresh or frozen grated coconut or 3 tbsp desiccated coconut
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- juice 2 limes
The same shape, but smaller than…
Heat the oil in a large wok or saucepan set over a medium heat. Toss in the mustard seeds followed by the curry leaves (if you are using dried curry leaves add them later on with the broccoli) and chilli flakes. Swirl everything around until the leaves stop spluttering, then add the onions and ginger and fry for 3-4 mins over a high heat.
Stir in the broccoli (and dried curry leaves if using) and continue frying over a high heat until just tender, stirring all the time. Scatter over the coconut (if you are using desiccated coconut, soak it in hot water for 5 mins before tipping into a sieve, draining away any liquid, and adding to the pan at the end of cooking), stir to mix and sharpen with the lime juice.