2 teaspoons clarified butter, or oil 1 teaspoon minced ginger root 1 teaspoon minced garlic 1 small dried red chile, crushed 1/4 teaspoon cracked cumin seeds 1/4 teaspoon cracked coriander seeds 1/8 teaspoon pepper Salt 1/4 teaspoon garam masala 2 teaspoons tamarind paste 1 teaspoon sugar 1 tablespoon almond paste 1/2 cup coconut milk 1/2 cup chicken or vegetable stock

Step 1 Heat the butter in a small pan over medium heat. Add the ginger, garlic, chile, cumin, coriander, pepper, salt to taste and garam masala. Cook, stirring, until fragrant, 3 minutes. Add the tamarind paste, sugar, almond paste, coconut milk and stock. Simmer 10 minutes. Place in a blender; blend until smooth. Strain, then adjust the salt.

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