I like to measure out all of my ingredients for this recipe before I start cooking as there is one crucial point during the process where speed is of the essence. Put the ingredients that are added in together into one bowl to facilitate easy additions to the cooking pan.
Ingredients
- 2.5cm piece of ginger, peeled and roughly chopped
- 6 cloves of peeled garlic
- 50ml water
- 3 tablespoons sunflower or olive oil
- 2 teaspoons fennel seeds
- 2 teaspoons of cumin seeds
- 400g very ripe, peeled and chopped tomatoes or 1 x 400g tin of tomatoes, chopped
- 1 tablespoon roasted and ground coriander seeds
- ¼ teaspoon turmeric
- Pinch of cayenne pepper
- Salt and a pinch of sugar
Method
- Put the ginger, garlic and water in a blender and process to a smooth puree. Heat the oil in a frying pan and allow to get quite hot.
- Add the cumin and fennel seeds and cook and colour for just a few seconds.
- This happens so quickly. Immediately add the tomatoes, ginger and garlic mix, coriander, turmeric, cayenne, salt and a pinch of sugar.
- Bring to a gentle simmer and cook for 5-8 minutes while stirring occasionally until the mixture thickens slightly and appears somewhat oily. Taste and correct seasoning.
