Uburyo masala, urusenda rwirabura na cayenne. Gupfuka igikombe hanyuma ugakonjesha byibuze iminota 30 kandi kugeza nijoro. Mubuhanga bunini hejuru yubushyuhe buciriritse, ongeramo ikiyiko 1 cyamavuta yafashwe. Bimaze guhinda umushyitsi, ongeramo inkoko ya marine hanyuma uteke kugeza ushizwe hanze kandi ubushyuhe bwimbere bugera kuri 165 ℉. Mubuhanga bunini hejuru yubushyuhe bwo hagati, ongeramo amavuta yafashwe. Amavuta amaze guhungabana, ongeramo igitunguru n'umunyu hanyuma uteke kugeza igitunguru gitangiye karamelize, nk'iminota 5. Ongeramo ibishishwa bya karamomu, karungu, tungurusumu, ginger na chili hanyuma ukomeze guteka kugeza bihumura neza, nk'iminota 3. Ongeramo kimwe cya kabiri cyamavuta kumasafuriya hanyuma ukangure gushonga amavuta burundu. Ongeramo ibiti bya cilantro, garam masala, turmeric, cumin yubutaka na cayenne. Komeza uteke kugeza ibirungo byuzuye hanyuma paste itangira kuboneka hepfo yisafuriya, nkiminota 3. Ongeramo isosi y'inyanya, cream iremereye n'umutobe w'indimu hanyuma ukangure guhuza. Zana imvange ikonge hanyuma ukure mubushyuhe hanyuma uhindure muri blender ifite ingufu nyinshi kugeza byoroshye. Hisha isosi unyuze mumashanyarazi meza usubire mu isafuriya hanyuma ushire hejuru yubushyuhe buciriritse. Ongeramo amavuta asigaye ku isafuriya hanyuma uzunguruke kugeza amavuta ashonga burundu. Ongeramo indimu zest hanyuma uryohe kugirango uhindure ibirungo. Ongeramo inkoko yatetse muri sosi hanyuma ukangure mumababi ya cilantro. Tanga umuceri wa basmati uhumeka.