1) Drain the juice from the can of tomatoes and reserve it. Cut the tomatoes in half. Heat the oil in a large saucepan. Peel and slice the onion and garlic. Top and tail the chillies and cut lengthways. Peel and slice the ginger thinly.

2) Fry onion and garlic, until onions are translucent and golden brown. Add mustard seeds. Then add the rest of the spices except the salt. Cook for about 2 minutes. Add the tomatoes and bring to a boil and add sufficient tomato juice to make a moist curry. Sprinkle in the salt and the coconut. Cover pan and simmer for about 30 minutes (for fresh tomatoes 45 minutes.) Keep an eye on the consistency, add more juice if required.