FRIED PEANUTS WITH CURRY LEAVES

Makes about 150g

• 4 dried chillies
• 4 cloves of garlic
• 3 sprigs of fresh curry leaves
• groundnut oil
• 150g raw unshelled peanuts
• sea salt, to taste

1. Snip the dried chillies lengthwise and scrape out the seeds. Finely slice the chillies and garlic into slivers. Pick the curry leaves from the stalks and discard the stalks.
2. Heat about 2cm of groundnut oil in a hot wok. Turn the heat down to medium and add the peanuts. Fry, stirring often, for about 5 minutes, or until they just start to brown; they will continue cooking as they cool. Drain well, set aside on kitchen paper, and sprinkle with sea salt.
3. Add the garlic, dried chillies and curry leaves to the hot oil remaining in the pan and fry till they are golden and crispy. Remove with a slotted spoon and add to the peanuts, tossing to combine.
4. Let everything cool to room temperature before serving; the peanuts and fried aromatics will crisp up further as they cool.