- Tamarind paste
- Cumin (ground)
- (Optional) Dried chilli peppers or some other spicy stuff you like
- (Optional) Sugar (brown/cane or muscovado)
Chop everything to small bits.
Put some oil on skillet, put on high heat and add coriander with cumin (and chilli). Stir for a few seconds just to get the juices flowing.
Add everything else, stir ~15min on a medium heat. Add water if the mixture is too dry.
Done, keep in fridge.