A recipe inspired by my Nani’s preserved lemons. The combination of preserved lemon and mustard seeds is reminiscent of my Nani’s Karachi kitchen and the aroma of her garden-grown lemons, resulting in an unusual and unique dish that fuels my nostalgia.
Heat the oil in a heavy-based saucepan with a lid over medium heat. When it is hot, add the peppercorns, cinnamon and cloves, along with the mustard, coriander and cumin seeds. Fry until fragrant but not burnt, about 10–15 seconds.
Add the curry leaves and chillies – stand back, as they will pop! Next add the onion and cook until medium brown, stirring often so i