Phaal Sauce

Ingredients

• 2 tbsp rapeseed (canola) oil or mustard oil
• 1 tbsp garlic and ginger paste
• ½ small onion, finely chopped
• 4 habanero chillies, finely chopped
• 3 green bird's eye chillies – finely chopped
• 1 tbsp mixed powder
• 2 tsp Kashmiri chilli powder
• 70ml (¼ cup) tomato purée
• 300ml (1¼ cup) base sauce
• 1 tbsp Mr Naga chilli pickle (optional but delicious)
• 1 tsp kasoori methi (dried fenugreek leaves)
• Julienned ginger (to garnish)

Steps

1. Heat the oil in a large frying pan over medium-high heat. When visibly hot, add the chopped onions and fry for five minutes or until soft and translucent.
2. Stir in habanero chillies and bird's eye chillies followed by the garlic and ginger paste and fry for about 30 seconds.
3. Add the mixed powder and Kashmiri chilli powder followed by the tomato puree and stir to combine, then add about 125ml (½ cup) of the base sauce.
4. Allow this to come to a simmer. This is a good time to add your main ingredient of choice or just continue cooking and add the main ingredient later when you heat it up to serve.
5. Add the remaining base sauce and bring to a simmer again, only stirring if the sauce is sticking to the pan. As you cook, the sauce will caramelise to the side of the pan. Stir this in as it adds flavour.
6. Stir in the Mr Naga pickle and cook the curry until you are happy with the consistency.
7. Season with salt to taste. Sprinkle the kasoori methi over the top by rubbing it between your fingers.
8. To serve, garnish with the garam masala and coriander and enjoy with rice and a couple of ice cold beers.