Bombay Bob's Chippy Style Curry Sauce (MEDIUM)

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Spices:
½tsp. Cumin powder.
1tsp. Coriander powder.
1tsp. Turmeric powder.
½tsp. Chilli powder (or more).
1tsp. Garam Massala powder.
1tsp. Ginger powder.
1Tbl. Almond powder.
1tsp. Rice Flour or Gram Flour as a thickener.

1tsp. Fennel seeds.
Sultanas (a hand-full).
Approx. ½ an Apple (diced into ½cm. cubes).
100-150g. Tinned Coconut Milk.
2Tbl. Ghee or Cooking oil.
2Tbl. Vinegar (or enough to make a stiff paste).
2tsp. Sugar.
2Tbl. Tomato Puree (single strength).
1Tbl. Mango Chutney (exclude any large chunks).
Pinch of Salt (or two).

Method:
Mix all the spice powders and thickener together with the Vinegar to form a stiff paste.
Heat the Ghee/oil in a saucepan and add the Fennel seeds, when they start to sizzle add the spice paste.
Fry the spices gently for 2 minutes, stirring constantly.
Add ¼ of a 400g. Tin of Coconut Milk, pinch of Salt, 2tsp. Sugar, 2Tbl. Tomato Puree, 1Tbl. Mango Chutney, a hand-full each of Sultanas and Apple cubes.
Simmer for about 15 minutes or until the Apple is cooked, add a dash more Coconut Milk if it becomes too thick.
Pour the sauce over chips (French Fries/Freedom Fries).

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