After garam masala, the next logical step is to make some tikka paste as the basis for a curry.
Into a blender went: my garam masala, a smal piece of ginger, two garlic cloves, a squeeze of tomato puree, a de-seeded green chilli, paprika, a touch of cayenne, touch of cumin, fresh coriander, dessicated coconut, ground almonds, smoked sea salt, and a splash of veg oil to bind it together. Whiz it up, and I’ve got this pungent mix bursting with potential. What will become of it?!