2 green bird's-eye chillies, split lengthways
1 long red chilli, sliced
small bunch coriander, roughly chopped
15–20 fresh curry leaves
2 sprigs fresh curry leaves, leaves picked
handful chopped fresh coriander
5cm/2in fresh root ginger, peeled and cut into very fine matchsticks
1 lemon, juice only
1 lemon, zest and juice
2 red onions, thinly sliced into crescents
400ml tin coconut milk
3 tbsp coconut milk
3 tbsp tamarind concentrate
1 tbsp white urid dal
pinch asafoetida
1 tbsp jaggery or soft brown sugar
8 cloves, ground to a coarse powder
½ tsp cumin seeds
2 tbsp desiccated coconut, toasted
2 tsp brown mustard seeds
2 tbsp groundnut oil
handful peanuts, toasted
2 tbsp rapeseed oil
salt
1 tsp turmeric
½ tsp turmeric
1kg/2lb 4oz fresh mussels, scrubbed and debearded
200g/7oz dried rice vermicelli