Step 1

Chop it!

Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. Top tip: if you find the mixture sticking to the pan, add a splash of water.

Step 2

Spice it!

In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes. Top tip: look out for oils emerging from the same, then move onto step 3.

Step 3

Make it yours!

In a frying pan, lightly fry your meatballs to seal the surfaces. Then, add the meatballs to the curry sauce and raise the heat for about 3 minutes. Add fresh or canned tomatoes and lower the heat -  simmer until cooked. Add a generous helping of natural yogurt or cream in the last 15 minutes of cooking for that extra creaminess.

Optional extra: finish by garnishing with chopped coriander and mint.