FiveTwentyFive

Masala Sauce

50 ml oil
1 medium yellow onion, finely chopped
1 tbs fresh ginger, finely chopped
1.25 tsp garam masala
1.25 tsp ground coriander
1.75 tsp ground cumin
400 g chopped tomatoes
295 ml heavy cream
1 tsp salt
1 tsp sugar
0.25 tsp freshly ground black pepper
10 g chopped fresh cilantro

Heat oil over medium heat in wok. Add the onions and ginger. Cook 5 to 7 minutes on low/medium heat, stirring frequently. Do not brown. Add spices and cook 2 minutes more. Add tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes.

Add chicken tikka, fish or prawn to the sauce and simmer until cooked.