SAUCE. Fry onions, garlic & ginger in olive oil until soft. Add chillies & all spices, fry for 2 mins. Add madras paste & small amount of water to create a gravy, bring to boil. Add stock cube Add can of chopped tomatoes. 1/2 fill tomato can with water & add to sauce, bring to boil & simmer for about 20 mins. Add Marmite & Tomato purée. Take off heat & blend with stick blender until sauce is smooth. Add Salt &Sugar to taste. Add more water if requiring a thinner sauce.