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1 tbsp oil
1 onion, finely chopped
1 tbsp Madras Curry paste
½ kg/1lb  tomatoes, skinned, deseeded and chopped
1 tbsp tomato puree
Juice of ½ lemon

1. Heat the oil in a heavy based frying pan or wok
2. Add the oil
3. When hot, fry the onion over medium heat until soft and browning
4. Mix in the curry paste.
5. Add the tomatoes and tomato puree
6. Stir well
7. Cook for 15-20 minutes
8. Squeeze in the lemon juice
9. Serve hot