Toast off whole all spices (apart from turmeric) for the vindaloo paste, then add to the soaked chilli garlic and ginger. Allow to hydrate for an hour or so and then puree into a fine paste.

Marinate beef in the vindaloo paste and leave for 24 hours.

Heat oil in a heavy based pot, add onions and curry leaves and caramelise till golden.

Now add the marinated beef along with all the marinade in the bowl, wash the bowl down with a little water and add this to the pot along with the tomatoes.

Cook the beef out with the until the oil separates.

Add the jaggery, another handful of curry leaves, coconut milk and cook out again till oil separates.

Now pour in beef stock, cover and simmer on low heat for 2 hours, keep stirring so it doesn’t catch.

Once the beef is nearly done, uncover and reduce the sauce until its thick and the oil separates.

Sprinkle with 2 tsp garam masala, adjust seasoning and serve with rice.

Uttappam

Soak overnight, blitz into a smooth paste. Ferment overnight at room temperature.

Once the batter has bubbles appearing on the top, season with salt.

Heat a non-stick pan, add a small amount of coconut oil ten ladle batter to create a 3-4 mm thick pancake, remove from pan once batter is cooked.