As soon as we arrive in the kitchen we’re greeted by our delivery of fresh ingredients from the markets; including brown onions, tomatoes, ginger, garlic and chillies.
Each ingredient is crushed, blended and prepared separately.
We then heat the pot with oil, butter and onions and let it caramelise. Once the onions turn translucent, freshly crushed garlic and ginger are added. This is then cooked over a long time and essential in developing the overall taste profile.
Latasha tastes the each of the chilli purees and powders and adds them to the pan, ensuring the right heat is added to the sauce.
Her special blend of ground spices are also added, filling the room with an inescapable aroma with hints of nutmeg, cardamom and fennel. Yogurt powder, top-quality Indian Ginger powder and lemon juice are used to balance and finish the flavour profile and then mix is left to mature and thicken over the heat.
Making it milder: This can be made even milder by adding a can of tomatoes, or fresh-diced, extra caramelised onions or shallots, You can also add yoghurt, buttermilk, fresh pouring cream, coconut cream or milk.
Making it hotter: It can be made much hotter by adding fresh green chillies.
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