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Tikka masala plum gravy

Tikka masala plum gravy

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This creamy, spicy gravy is something completely different. It marries the richness of tomatoes with the sweetness of plums, then uses loads of spices to give the whole thing a blast of heat that will get your tastebuds tingling and your guests talking.

Ingredients

500g (2oz) onions
3kg (6 3/4lb) tomatoes
500g 18oz) cashew nut paste
200g (7oz) ginger paste
300g (11oz) garlic paste
30g (1 1/4oz) whole garam masala
100g (4oz) red chilli powder
10g just over 1/4 oz) turmeric powder
60g (2 1/4oz) cumin powder
50g (2oz) coriander powder
30g (1 1/4oz) green chilli (chopped)
30g (1 1/4oz) coriander leaves (chopped)
50g (2oz) sugar
20g (3/4oz) fenugreek leaves
12 plums (halved)
50g (2oz) butter
200ml 7floz) cream
100ml (3 1/2 fl oz) oil
Salt

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Method

Cook the onions in water until soft enough to puree in a blender.
Puree the tomatoes and half of the plums.
Sauté the garam Masala, ginger and garlic in an oiled pan
Add the powdered spices, cashew nut paste and half a pint of water and cook for 20 mins.
Add the onion, tomato and plum mixtures to the spices and cook for a further 40 mins.
Add the green chillies, fenugreek and finish with cream.
Remove from the heat and mix in the remaining plums.
Garnish with coriander.

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