Chop your red onion, chilli, spring onion and coriander and set to one side.

Put your chips on to cook. I prefer to air fry these but they will need to be crispy once cooked to avoid being broken up when mixed through the sauce.

Add the vegetable oil into your saucepan and add diced red onion and cook on a medium heat until the onions start to turn translucent.

Add both the garlic and ginger paste and cook for one minute.

Add the diced chilli and cook for a further minute.

Add the curry powder, coriander powder, chilli powder, cumin powder, black pepper and salt. Mix and let those spices cook through for a minute. You should be able to smell the aroma of the spices. If your spices look like they’re burning, add a splash of water.

Now add the tomato ketchup, tomato paste with a splash of water. You want the consistency to be almost ketchup like. Reduce the heat and lit this simmer for 10 minutes, stirring occasionally. Don’t be afraid to add a bit more water if the sauce is thickening up.

Take the pan off the heat and add the chopped coriander. Your chips should be near enough done now. Add the chips into the pan and carefully stir them in with the sauce, ensuring all the chips are coated with the sauce but try not to break the chips up with your spoon!

Serve the chips with a garnish of sliced spring onions. This is optional but I feel it adds a freshness to the dish.