Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   2                    garlic cloves
   4      ounces        onion
   1      tablespoon    mild curry paste
   1      tablespoon    red tandoori paste -- up to 2
   4                    canned plum tomatoes
   1      tablespoon    vinegar
   1      tablespoon    tomato ketchup
   7      ounces        canned tomato soup
     1/2                green capsicum pepper
   4                    green chiles
   7      5 ml          single cream
   2      tablespoons   coconut milk powder or 1 inch lump of
                        -- creamed coconut
   1      tablespoon    garam masala
   1      tablespoon    dried fenugreek leaves
   1      tablespoon    chopped fresh coriander
                        salt to taste

Preparation:

Heat oil in large frying pan, stir fry garlic 30 secs, then add onion and fry 8-10 mins. Add pastes fry 2 mins, then tomatoes, vinegar, ketchup, soup, peppers and chiles. simmer for 5 mins and remaining. Add water if it thickens too much. Just add cooked meat and heat through 1 cup of milk 6 tablespoons of vegetable oil 14 oz (400g) tin of tomatoes 1 teaspoon sugar salt SPICES 1 1 teaspoon chile powder 4 teaspoons ground coriander 3 teaspoons turmeric 4 teaspoons garlic powder SPICES 2 4 teaspoons paprika 1 teaspoon garam masala 1teaspoon dry fenugreek leaves METHOD Mix spices 1 with a little milk into paste, heat oil low heat, add paste, fry a few minutes. Remove heat and cool a bit. Liquidise tomatoes, add to fried paste. return heat. Add salt, sugar a rest of milk. Stir constantly !. When solids separate from the oil add spices 2. If it all thickens up add a little more milk. Just add pre-cooked meats and heat through.