3 garlic cloves, finely grated
20g/¾oz fresh root ginger, finely grated
¼–½ tsp dried chilli flakes or 1 finely sliced fresh chilli
freshly ground black pepper
1 tbsp caster sugar
2 tsp curry powder (any kind)
½ tsp flaked sea salt or ¼ tsp fine salt
1½ tbsp tomato purée
2 tbsp sunflower or vegetable oil
100ml/3½fl oz double cream