Spicy masala sauce from Spice by Christine Manfield

Ingredients

• 2 teaspoons belacan (Malaysian shrimp paste)
• 150 ml coconut milk
• 50 g palm sugar, shaved
• 1 stick cinnamon
• 100 ml tomato purée
• 25 ml fish sauce
• 1 1/2 litres reduced Beef or Veal stock
• 2 slices turmeric, diced
• 5 red bird’s-eye chillies, diced
• 2 slices galangal, diced
• 1 tablespoon minced ginger
• 8 curry leaves
• pinch of freshly grated nutmeg
• 1 teaspoon ground turmeric
• 4 coriander roots, chopped
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon Sichuan peppercorns
• 2 teaspoons dried prawns
• 4 large cloves garlic, minced
• 1 brown onion, diced
• 25 ml sesame oil
• 75 ml vegetable oil