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This is an enhanced version of the C40 base sauce, but the original can be referenced here.

Preparation

• Finely chop the onion.
• Finely chop the garlic.
• Finely chop the ginger.

Cooking

1. Heat the oil in a wok or heavy pan over a medium heat and fry the onion, stirring regularly, for 3 min.
2. Stir in the ginger and fry, stirring regularly, for 1 min.
3. Stir in the garlic and fry, stirring regularly, for 1 min.
4. Continue to fry until the ingredients turn golden brown but do not allow to burn.
5. Transfer the mixture to a suitable container and add the chopped tomatoes and some water and blend until smooth.
6. Reheat the pan, add a little more oil if necessary, and stir fry the tomato purée over a low heat for about 1 min.
7. Add the turmeric, coriander, fenugreek, cumin and cinnamon and fry, stirring for about 10 seconds.
8. Add the blended onion mixture to the pan with the salt and 200 ml of hot water.
9. Bring to the boil and simmer for 5 min, stirring regularly.
10. Add water if needed to make 300 ml.
11. Allow to cool and then transfer to a sealed container and store in the fridge or freezer.

Note

The ingredients can easily be doubled in quantity to make 600 ml, but it may take a little longer to fry the onions to the same colour.