Madras dip

Serves 6-8

(Jason Lowe)

This is a good dip to serve with poppadams or fingers of naan bread, or even plantain chips.

tbsp vegetable or corn oil
1 small onion, peeled, halved and finely chopped
2 cloves of garlic, peeled and crushed
A small piece of root ginger weighing 20-30g, scraped and grated
1 small chilli, finely chopped
1tsp tomato purée
tsp ground turmeric
1tsp ground cumin
tsp cumin seeds
The black seeds from 6-8 cardamom pods
4tbsp Greek yoghurt
2tbsp crème fraîche
2tbsp chopped coriander

Heat the vegetable oil in a saucepan and gently cook the onion, garlic, ginger, chilli and spices for a couple of minutes on a low heat, stirring as they are cooking.

Next, add the tomato purée and about 100ml of water and simmer for a couple of minutes until the liquid has evaporated.

Then remove from the heat, transfer to a bowl and leave to cool.

Once cool, whisk in the yoghurt, crème fraîche and coriander and refrigerate until required.