In a large skillet, melt 2 tablespoons refined coconut oil or ghee over medium-high heat. Once melted, add a medley of Indian spices: 1 teaspoon ground cumin seeds, 1 teaspoon curry powder, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric, and a large pinch of red pepper flakes. (This is called blooming the spices — it basically wakes them up and releases their flavor.) Heat until fragrant, then add 3 minced garlic cloves and the white and light green parts of 3 scallions (thinly slice them before adding), and cook for about 30 seconds. For both steps, be sure to keep things moving so that everything cooks evenly.
As always, but especially here, it's very helpful — nay, imperative — to have your ingredients prepped before you begin cooking; that means measuring all of the spices into a small bowl and having the garlic and scallions minced and sliced, respectively, before you heat up the pan, as the cooking will go very quickly and things are apt to burn otherwise. Now's also a good time to make good use of the dark green (but still tender) parts of the scallions: thinly slice them and reserve them for garnish. Also, wash, dry, and prep 1 loosely packed cup of cilantro, then give it a rough chop.
