• 2 tablespoons virgin coconut oil
• 1 onion, diced
• 4 garlic cloves, crushed
• 1 fresh curry leaf sprig, leaves chopped
• 1 teaspoon Chaat masala
• 500 g (1 lb 2 oz) ripe tomatoes, roughly chopped
• ¼ teaspoon Kashmiri chilli powder
• ¼ bunch coriander (cilantro), washed and chopped, including the roots
• 1 teaspoon black peppercorns
• ¼ cinnamon stick
• 2 cloves
• 435 ml (15¼ fl oz/1¾ cups) full-cream milk
• fried curry leaves (see tip), to garnish
• sliced buffalo mozzarella (optional), to serve

In a heavy-based saucepan, heat the coconut oil over high heat until it starts to smoke. Add the onion, garlic and curry leaves and reduce the heat to medium–low. Cook, stirring often, for about 5 minutes, or until the onion is translucent; do not allow to brown. Stir in the garam masala, tomatoes and chilli powder.

Increase the heat to high and bring to the boil. Add the coriander, peppercorns, cinnamon stick and cloves. Pour in the milk and 1 litre (35 fl oz/4 cups) water and bring back to the boil.

Reduce the heat and leave to simmer for 10 minutes. Remove from the heat, then season to taste with salt.

Purée the soup using a hand-held stick blender, or allow to cool slightly and whiz in a blender. (You can pass the soup through a coarse strainer if you’d like it smooth; otherwise just enjoy it as is.)

Garnish with fried curry leaves and serve with sliced mozzarella, if desired.