Put all ingredients, except the oil for frying (if using), in a mixing bowl. Mix well so all ingredients are well and evenly combined. It is best to use your hands to do this.

Put in the fridge for 20-30 minutes to let the mixture firm up. (You can get on with the curry sauce in the meantime)

Mould into oblong kofta-shaped pieces.

Fry in some oil until brown on the outside and cooked all the way through. Or bake on a lightly oiled tray for 25-30 minutes in a 180°C (360°F / Gas Mark 6) oven, or until the koftas have browned.

Simmer in the curry sauce for about 5 minutes so the koftas absorb a little of the sauce but stay browned on top.

Blend the peeled ginger, garlic and a little salt, water and a tiny splash of oil in a blender until creamy. Set aside.

In a medium sized pan, fry the onion in a little oil for a few minutes, then add the cumin, coriander, garam masala, chili and stir until fragrant.

Add the ginger and garlic combination, gently stir and fry down for another minute.

Add the tomatoes to the onion mixture. Simmer for a few minutes.

Add in the coconut milk and simmer for a few more minutes. Add the optional coriander leaf.

If you wish, blend the curry sauce for a smoother sauce. Return to the pan and reheat. Taste and add in the sugar (if needed) and check the seasoning.

Add the koftas to the curry sauce and simmer for a few minutes.

Serve with coriander and flatbreads.