Bhuna Masala (Slow-Roasted Onion and Tomato Curry Base)

• 6 tbsp Sunflower oil
• 700 g Yellow onion
• 2 tsp Fine sea salt
• 25 g Ginger root
• 20 g Garlic
• 2 tsp Ground coriander
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• ½ tsp Hot chili powder
• 600 g Tomato, ripe
• 15 g Fresh coriander

1. Thinly slice the onion. Finely grate the ginger and garlic, and roughly chop the tomatoes.
2. Heat the sunflower oil in a large frying pan over medium heat. Add the onion and 1 tsp of the fine sea salt, then cook for 25 to 30 minutes, stirring often, until deep golden and starting to brown at the edges.
3. Stir in the ginger and garlic and cook for 2 minutes until fragrant. Add the ground coriander, ground cumin, ground turmeric and hot chilli powder, and cook for 1 minute, stirring constantly so the spices do not catch.
4. Add the tomatoes and the remaining 1 tsp fine sea salt. Cook for 8 to 10 minutes, stirring, until the tomatoes collapse and the mixture turns jammy.
5. Reduce the heat to low and continue cooking for 20 to 25 minutes, stirring regularly, until the masala is thick, darker in colour, and the oil begins to separate at the edges. If it starts to stick before it is ready, add a splash of water and scrape the base of the pan clean.
6. Finely chop the fresh coriander and stir most of it through. Serve as a simple onion-tomato gravy, finishing with the remaining coriander on top.

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