Place the cinnamon stick under the surface. At this point in the procedure, you have two choices. Either transfer the contents of the pot into a pre-heated slow cooker and leave it on high for three hours. Alternatively you could transfer it to an ovenproof dish (covered) and put in a preheated oven at 180 degrees F/Gas Mark 4 for one and a quarter hours.
Cooking time over . . . . Time to add the finishing touches.
Remove and discard the cinnamon. Add the tomatoes (whole) and the chopped spring onions along with the fresh coriander leaves. Stir well then sprinkle with about 1 tsp. of garum masala and serve with freshly made parathas and maybe some lime pickle . . . . Enjoy!