• 1 tablespoon sunflower oil
  • 1 green chilli, chopped
  • 2cm piece of fresh ginger, peeled and finely chopped
  • 800g tomatoes, roughly chopped
  • 400ml water
  • handful of coriander stalks
  • 2 tablespoons honey
  • 1 teaspoon mild red chilli powder
  • 1 teaspoon crumbled fenugreek leaves
  • 1 teaspoon garam masala
  • 50g butter, diced
  • 80ml single cream
  • sea salt


Heat the oil in a saucepan, add the chilli and ginger and sauté over a medium heat for 1–2 minutes until lightly coloured. Add the tomatoes, water and coriander stalks, if using, and simmer, uncovered, for 20–25 minutes until the tomatoes are reduced to a pulp. Press the mixture through a sieve and discard the seeds and skins.

Return the strained sauce to the pan and bring to the simmer. Add the honey, chilli powder, fenugreek and garam masala, and bring to the boil, stirring, then simmer for 8–10 minutes until it thickens. Add the butter, cream and salt to taste. Simmer for a further 5 minutes, then adjust the seasoning, if necessary. This will keep for up to 3 days in a covered container in the fridge, or can be frozen for up to 1 month. If you freeze, however, do not add and the butter or cream until after it has thawed and is reheated.