Preparation / Directions:
1 Mix together the water, onions, garlic, ginger and salt in a karahi. Bring to the boil and simmer for 10-15 minutes.
2 Meanwhile heat the oil in a frying pan and fry all the spices together. Add the tinned tomatoes and simmer for 10 minutes. When the onion mixture is cooked, stir in the tomato mixture and simmer together for a further 10 minutes.
3 Place the sauce in a food processor or blender and blend. It is now ready for use.
4 The sauce can be frozen or best refrigerated for 4-5 days.
Notes: Recipe written by Caroline Leney