Chale Sauce
Ingredients
400g (14oz) can tomatoes or 250g (9oz) fresh tomatoes
30g (1oz) or 2 tablespoons tomato puree
1 onion, roughly chopped
5cm (2-inch) piece fresh root ginger, grated (unpeeled if organic)
1 red Scotch Bonnet chilli, deseeded
1 tablespoon dried chilli flakes
1 teaspoon sea salt
3 garlic cloves (optional}
TO COOK
1 tablespoon sunflower oil
1 onion, finely diced
1 teaspoon curry powder
1 teaspoon extra-hot chilli powder
Directions
Place all the ingredients except the 'to cook' ones in a blender and blend together until you have a fairly smooth paste. This is your uncooked chalé sauce.
For cooked chalé sauce, heat the oil in a heavy-based saucepan, add the onion and sauté over a medium heat for a few minutes until softened. Then add the curry powder and chilli powder and stir thoroughly to coat the onion evenly. Add the blended tomato mixture and simmer gently for 35-40 minutes.
Use straight away, or leave to cool then store in an airtight container in the fridge for up to 3 days, or freeze for future use.