This is a rich tomatoey curry, with a lot of taste and a proper kick. The recipe has evolved over time and has become a real favourite in my family. I cook it in advance and freeze it in foil takeaway trays. You can add more yoghurt and reduce the tandoori masala powder if you prefer a milder curry.
Serve with naan bread and basmati rice. Scrummy!
Instead of the passata, you could use a tin of chopped tomatoes.