1 packet of coarse chilli powder
1 knob of ginger, grated
4 cloves of garlic, grated
Enough oil (vegetable, peanut… it’s up to you) to cover the ingredients
Place a medium saucepan over a very low heat and add the coarse chilli powder, ginger and garlic.
Pour over the oil and stir.
Cook for 20-30 minutes ensuring the oil does not boil.
Transfer into a re-sealable jar and store in fridge.