Ingredients

• 4 tsp. lemon juice

• 4 tbsp. thick yoghurt

• 4 tsp. mustard oil*. Any cooking oil can be used, but only mustard oil gives the authentic, Indian pickle flavour.

• 1 tsp. ground/grated garlic

• 1 tsp. ground/grated ginger

• 1/4 cup vinegar

• 1/4 tsp. hing or asafoetida powder

• 1/4 tsp. chilli powder (to taste)

• 1/2 tsp. turmeric powder

• 1 full tsp. coriander powder (or add Chat Masala for a spicier version)

• 1 tsp. green cardamom seed ground/powdered

• 1 tbsp. gram flour or besan (acts as a thickener). Ordinary flour can be used.

• Salt to taste

• Seeds. If you don't have all, use what you have. In picture here, I have used nigella seeds alone.

• 1 tsp. mustard seeds (or use 1 level tsp. Colemans mustard powder)

• 1 tsp. fennel seeds

• 1/2 tsp. cumin seeds

• 1/2 tsp. fenugreek seeds

• 1 tsp. kalonji/kalaunji/nigella seeds (Nigella sativa)

• *Mustard oil should be heated to smoking point and then cooled, before adding to marinade.

Instructions

1. Place all ingredient, except seeds in a bowl, mix to a smooth paste.

2. Add seeds and stir them in.

3. Now marinate your main curry ingredient in it and leave overnight or at least 2-3 hours, in a fridge.

4. Slow cook in a slow-cooker or oven or on a hob.