Step 1

Make the spice mix.

Step 2

Dilute the tomato paste with enough water to get to the consistency of passata.

Step 3

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.

Step 4

When the oil starts to shimmer add the onions and stir constantly until the edges of the onions start to brown. This takes about a minute.

Step 5

Next comes the garlic ginger paste. Add it into the pan and cook it, stirring constantly, until it stops sputtering.

Step 6

Add the green chilies and cilantro stems. Cook about 15-20 seconds.

Step 7

Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

Step 8

Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Step 9

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.

Step 10

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Step 11

Add the rest of the curry base and let cook until the bubbles form. Add the tamarind sauce. Turn the heat down to low and add the pre-cooked lamb, beef, chicken, tofu or vegetables.

Step 12

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water. Add the cherry tomatoes for the final 2-3 minutes of cooking.

Step 13

Garnish with a bit of chopped fresh cilantro and serve.