An Indian inspired supper dish from Nigel Slater.
Heat the oil or butter in a shallow pan and add the coriander, fennel, cumin and garlic. Fry until fragrant and sizzling, being careful not to burn them.
Add the chilli powder and fry for a few seconds then add the tomatoes and a handful of chopped coriander leaves.Cook for 5 minutes until the tomatoes soften and start to release their juices.
Season to taste and serve with warm naan.