Basic Curry Sauce

1 tbsp vegetable oil
I small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground coriander
1 tsp ground cumin
2.5ml/½ tsp ground turmeric
2cm/¾in piece of root ginger, peeled and finely grated
1 tsp chilli powder
3-4 cardamom pods, crushed
210ml/7fl oz double cream
juice of half a lemon

Heat the oil and cook the onion until soft.

Add the garlic and cook for another 2 minutes.

Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours.

Stir in the double cream and bring to the boil.

Add salt and lemon juice to taste.