This is a summer kind of curry. It’s bright in flavour, with sourness from tamarind offsetting the sweet tomatoes and corn, all levelled off with the calming creaminess of coconut milk.
You will need a large shallow pan for this; a big frying pan would do.
Put the fennel and coriander seeds into a spice grinder or pestle and mortar and grind until you have a rough powder. Put your largest frying pan or wok over a medium heat, add the ground spices and mustard seeds and push them around the pan, toasting for a couple of minutes, then tip into a bowl.
Put the pan back over a medium heat, add a little oil, the leeks and a pinch of salt, then cook for 10 minutes until soft and sweet. Put the toasted spices back in the pan and stir.
Add the garlic and chilli and stir around the pan for about another 5 minutes or so. Next, pour in the coconut milk, add the tamarind, tumble in the tomatoes and cook for 20 minutes on a medium-high heat. You want the tomatoes to lose some of their liquid and the coconut milk to intensify and thicken.
Next, add the corn and greens (sliced stems and leaves) and cook for another couple of minutes until the greens have wilted. Serve with lime-spiked yoghurt and rice, or rotis or chapatis.
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