Serves: 1


  • ¼ Onion finely chopped
  • 1 tbsp. Garlic & ginger puree
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. Curry powder
  • 1 tsp. Mix powder
  • 1 tbsp. Chili powder
  • 1 tsp. salt
  • 2 Chilies, diced
  • 1 tbsp. Tomato paste
  • 3 tbsp. Coconut powder
  • 1 tsp. Sugar
  • 3 tbsp. Double cream
  • 400ml Base Gravy
  • Precooked meat or vegetables


Heat the oil in a pan on a low to medium heat and add the onions, gently fry until soft and golden, then add the chillies, garlic and ginger and cook for about 2-3 minutes. Add the spices and stir in for about 1 minute, then add the tomato puree and a ladle of the base gravy. Mix well and allow it to thicken.
Add the meat or vegetables, sugar and salt then cook until the meat is warmed through and the sauce is separating. Stir in the coconut powder and cream then mix well, thicken for a minute or so more and it’s ready.
Garnish with freshly chopped coriander and a lemon wedge if desired.

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