Daily Record West -
Grind the coriander seeds and cumin seeds using a pestle and mortar (or spice grinder if you have one) then stir into the passata mixture. Place the pan over a high heat and cook 2 for 1-2 minutes. Reduce the heat to medium-low and simmer for about 10 minutes. Stir in the coconut milk and tamarind 3 paste and return to a simmer.