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Mix half the cornflour and all of the dry spices together in a small bowl
Melt the spread or butter in a small saucepan, add the cornflour mixture and fry for a minute, stirring all the time until fragrant.
Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more.
Place the reminder of the cornflour in a small bowl and add a few spoons of the stock to it. Mix well. Add to the pan of sauce, stirring well.
Add the remainder of the stock, the lemon juice, soy sauce, and stir. Cook for a few minutes, stirring all the time, making sure to carefully scrape the sides and bottom of the pan. With a gentle simmer the sauce will rapidly thicken. If it thickens to much add a little water.
Serve immediately with chips as a dip, or use for a curry sauce.