So it should be. It's a great basic sauce for an INDIAN curry.
Take one pakistani, chop up into small chunks. Cut up one large onion. Into a deep frying pan pour one large spoonful of olive oil, place over a medium heat, and fry onion 'til browned. When the oil starts to seethe, grate in several cloves of garlic, according to taste. Stir briskly and add one tin of chopped tomatoes. Bring back to near boil, and add chopped paki. Turn heat down, add water, and retire to pub. After chucking out time, get back to your gaff, go for burst, and return to kitchen. It may be necessary to add a ltt