Stir in the curry powder, chilli and tomato purée ... If you have any fresh herbs to hand, such as coriander, parsley or dill, finely chop and add to the sauce towards the end of the cooking ...
I like to make this sauce a vibrant yellow colour instead of the traditional red, which can be achieved with yellow devil’s tongue, habanero or scotch bonnet chillies. Of course, if you can’t ...