Peel onion, garlic and ginger. Remove the core of the chilies and the stem base. Cut these ingredients all very small and keep them ready separately.
In a wok pan, heat the oil and fry the onion until golden. Add the ginger, garlic and chilli and fry. Gradually add the ground spices, taking care not to burn the now almost dry mixture.
Add tomato puree and cilantro and a quart of water. Lightly cook for 10 to 15 minutes. At the end of the cooking time, pour the quantity into jars. This way you can keep it for 1-2 weeks.
Tip: Stock up on high-quality spices – it pays off!
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