Make the sauce

1 batch makes about 480 g — enough for 4 New York pies

1batch

Melt the butter in a wide pan over medium heat and cook the onion 8–10 min, until soft and golden. Add the garlic and ginger for 1 min, then the curry powder and garam masala for 30 seconds, until fragrant. Stir in the tomato paste and cook it 2 min, until it darkens. Add the water, cream and salt and simmer 5–8 min, until it's thick enough to coat a spoon. Blend it smooth, then stir in the honey and lemon off the heat and taste it: sweet first, warm after. Let it cool before it goes on the dough. Keeps 4 days in the fridge.

Unsalted butter

3 tbsp45 g

Yellow onion, finely chopped

1 medium150 g

Garlic, finely gratedAbout 4 cloves

4 cloves12 g

Fresh ginger, finely grated

1 tbsp10 g

Mild curry powder

4 tsp10 g

Garam masala

1 tsp2 g

Tomato paste

¼ cup65 g

Water

½ cup120 g

Heavy cream

½ cup120 g

Honey

3 tbsp60 g

Fine sea salt

¾ tsp4 g

Lemon juice

2 tsp10 g