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Beef chilli flash-fry with yoghurt rice

Fruit and vegetables

½ tsp lime juice
15-20g/½oz-¾oz fresh root ginger, grated
15-20g/½oz-¾oz garlic, finely chopped
1 onion, finely sliced
½ green pepper, stalk and seeds removed, finely sliced
½ red pepper, stalk and seeds removed, finely sliced
3-4 spring onions, trimmed, finely sliced
55g/2oz plum tomatoes, seeds removed, flesh sliced into thin strips
1-2 green chillies, stalk removed, sliced
2 tbsp chopped fresh coriander
15-20 fresh curry leaves, shredded
2 green chillies, stalks removed, finely chopped
1 tsp finely chopped fresh root ginger
1 small tomato, skin and seeds removed, diced
½ tsp lime juice
1 tsp chopped fresh coriander leaves

Tins, packets and jars

400g-500g/14oz-1lb 2oz basmati rice, cooked according to packet instructions with 1 tsp of salt, cooled to room temperature

Cooking ingredients

1½ tsp ground coriander
1½ tsp ground cumin
¼ tsp groud turmeric
3 tbsp sunflower or rapeseed oil
1 tsp chilli powder, or to taste
salt, to taste
2-3 tbsp sunflower oil
1 level tsp mustard seeds
½ tsp cumin seeds
large pinch asafoetida (hing)
2 tsp salt, or to taste

Dairy, eggs and chilled

500g/1lb 2oz low-fat Greek-style yoghurt

Meat, fish and poultry

200g-250g/7-9oz fillet steak, finely sliced into 0.25cm strips

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