Slice 2 Onions

Wash and chop some Tomatoes (I used the equivalent of 3 supermarket packets for 2 of us…).  Halve the small ones, and slice the bigger ones into chunks…

Very finely chop 5 cloves Garlic, 1 fresh Red Chilli and 3 or 4 cm of Ginger

Heat some Olive Oil in a pan and add the chopped Garlic, Chilli and Ginger… cook for a minute or two until they smell delicious and are just on the verge of browning…. Add the Onions with a pinch of Salt and cook them over a gentle heat until they are soft and sweet – don’t burn them, but their starting to brown around the edges isn’t a bad thing…

Now add the spices… Use 1 large tsp each of Ground Coriander, Cumin and Turmeric and Curry Powder (or Garam Masala).  Cook the spices off, stirring constantly until they start to smell delicious and are starting to look a little dry in the pan

Add the chopped Tomatoes and cook for about 5 or 10 minutes, or until they are starting to look like a sauce… Add 1 tsp Tamarind Paste (in a jar… or you can use a dash of Cider Vinegar and half a teaspoon of Sugar – or even a dash of Tomato Ketchup – you’re just after a little sweet and sour-ness…)

Add a few tablespoons of Water and cook until it tastes ready… if you cook it for a little longer, add a dash more Water

Serve with Rice or Flatbread – also a dollop of 0% Yoghurt…  This is delicious on its own as a curry, but also works well the next day as a chutney-style accompaniment to grilled fish or meat