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.