In a large saucepan soften the onion and garlic in the oil, and cook until just coloured.

Cook until the garlic has softened in the oil, about 2 minutes.

Add the shallots and garlic and cook until softened, but not browned.

Simmer over medium-low heat, stirring occasionally, until salt cod has absorbed oil and garlic has softened, about 10 minutes.

Cook a minute or so longer, until the garlic softens, then add the chervil and parsley.

When the garlic has softened a bit, crush tomatoes and add them, with their juice.

Cook just until garlic softens and starts to turn golden.

I also blanch the garlic to soften its bite.

Add the curry leaves, chillies, ginger and garlic, reduce the heat and cook for 2-3 minutes, or until the garlic has softened.

Saute onion and garlic in remaining oil until onion softens and begins to turn golden.