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Gluten Free, Coeliacs, Vegetarian, Vegan, Diabetic, Low Fat, Contains Nuts
1) Fry the mustard seeds in a medium to hot oil until they pop.
2) Reduce the heat and stir-fry the garlic, ginger and chillies until they are light brown.
3) Stir in the curry leaves and cook for a further three to five minutes.