Black-eyed pea curry with crisp shallots and curry leaves

1.Heat ghee in a large saucepan over medium-high heat, add garlic, half the shallots and a quarter of the green chilli, and stir occasionally until tender and light golden (4-5 minutes). Add ginger, cumin, turmeric and curry leaves, stir until fragrant (1 minute), then add black-eyed peas and 1 litre cold water. Bring to the simmer and cook until black-eyed peas are just tender (20-25 minutes).

2.Meanwhile, process coconut, remaining shallot, remaining chilli and 1 tsp sea salt in a blender with 125ml water until smooth and combined (1 minute), add to curry mixture and simmer until creamy and well flavoured (10-15 minutes). Adjust seasoning to taste, remove from heat and stand for 10 minutes.

3.For crisp shallots and curry leaves, heat ghee in a small saucepan over medium-high heat, add shallots and stir occasionally until beginning to turn golden (2-3 minutes). Add mustard seeds, stir until they start to pop (30 seconds), then remove from heat, add curry leaves (be careful, oil will spit) and stir to coat. Spoon over curry and serve hot with chapatis and steamed rice.