Add the garlic, ginger, garam masala, turmeric and cumin seeds and cook for 3-4 min, stirring often.

Add the fennel and cumin seeds to a small roasting tray, set under a hot grill and toast for 1-2 minutes, until fragrant.

Add the curry leaves and cumin seeds and sizzle for 2 min, then add the onion and cook for about 8 min, stirring, until translucent.

Dry-fry some cumin seeds and chilli flakes over a high heat, then tip into a bowl.

Soften onion in olive oil and add garlic, ginger, harissa, cumin seeds and coriander.