By Keith Floyd
Fresh curry leaves really make this dish. If you cannot get hold of fresh leaves, you can use dried, which you can buy in most good Asian food stores.
Soak the tamarind pulp in a small amount of water for 30 minutes.
Put the green chiles, garlic, and cumin seeds into a food processor and whiz to form a paste.
Heat some vegetable oil in a skillet and cook the onions until golden. Add the paste and cook for a couple of minutes.
Add the coriander, cumin, chili, garam masala, and turmeric powders and cook for 1 minute, the