Drain the tinned tomatoes retaining the juice

Cut the tomatoes in half (I have a metal sieve and cut them roughly in place).

Heat the oil in a large saucepan.

Peel and slice the onion.

Peel the garlic and crush.

Remove the top from the chilies and slice along the length at a slight angle.

Peel and slice the ginger thinly.

Fry the onion, garlic and ginger in the pan until soft.

Add to the pan the mustard seeds and mix.

Add all the remaining spices except the salt and cook for two minutes.

Add the tomatoes (without the juice).

Bring to the boil. Then add tomato juice to make the sauce to a consistency that you like.

Sprinkle with salt and coconut.

Cover the pan and allow to simmer on a low heat for thirty minutes.

During cooking add more tomato juice if required.

Serve with rice, cous cous, or warm naan bread.