1 Chop onion and add to heated oil in heavy bottomed pan - fry gently for 10 minutes
2 Chop chili & coriander stalks (reserve leaves for later), crush/chop garlic - add to pan with curry leaves/powder, whilst you…
3 Toast mustard and fennel seeds - crush and then add to pan, cook for a further few minutes whilst you…
4 Peel and chop squash into thinnish 5 cm chunks - add to pan, cook for 5 minutes
5 Juice limes, mix with sugar and fish sauce - add to pan and check sour/heat/salt/sweet ratio (should be a good balance of each - amend as needed)
6 Add toms (tinned and fresh, if using) and cook for 30-35 minutes half covered
7 Add coconut milk and coriander leaves, cook for a further 5 minutes
8 To serve allow to cool and reheat gently with fluffy rice, a warm roti and some blanched chard/spinach/kale tossed in lime juice and olive oil. Oh and lime pickle - No curry is complete without it!

For the Roti

1 Mix all ingredients - except for butter  - together on a bowl, knead on floured surface for a few minutes.
2 Separate into 6 balls, roll out into thin pancakes (15-20 cm across)
3 Heat non-stick frying pan and put in first roti, after about a minute, as bubbles appear, flip over and cook other side - spread with butter, move to a plate and cover with tea towel to keep warm whilst you do the next ones.