In a large skillet over medium heat, soften the onion, garlic, ginger and pepper flakes in the butter. Stir in the spices and continue cooking for 1 minute. Add the tomatoes, water and tomato paste. Bring to a boil and simmer for 15 minutes. Crush the mixture using a potato masher. Add the cream and cook for 5 minutes. Season with salt and pepper. Keep warm.
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