Pour boiling water over the apricots and leave to soak for 2 hours or preferably overnight.
Peel and julienne the ginger. Peel and slice the onion. Destalk, deseed and finely chop the chillies. Destalk and chop the parsley and coriander leaves.
Toast the cumin seeds in a dry heavy pan over a low heat. Grind to a powder.
Preheat a ridged grill pan un