By Keith Floyd
All the different flavors in this curry are superb. I’m using Dijon mustard instead of mustard seeds—it’s more subtle.
Toast the poppy seeds in a dry skillet gently over low heat for 2 minutes, then take off the heat and soak in water for 10-15 minutes. Pound to a paste in a pestle and mortar.
Put the poppy seeds, mustard, turmeric, coconut, garlic, ginger, fresh green chiles, onion, coriander, cumin and chili powders, and a little salt into a food processor, then whiz to a paste, adding a little water