Finely chop the red onion and sweat in the olive oil until it is soft
Add the garlic & the tomato purée and cook until all is mixed together.
Add the curry powder and cook for further 5 minutes, cook slowly so the curry powder does not burn and taste bitter.
Add the Apricot Jam and cook for about 10 minutes until the mix is fairly smooth. It won’t be fully smooth as the onions will give the appearance of it being lumpy. It should be about as thick as custard
Heat oven to 220C/200C fan/gas 7. Rub 2 tsp olive oil over the 2 large baking potatoes and put on the top shelf of the oven.
Bake for 20 mins, then turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
Cut a cross on top of each potato, squeeze the sides, add 200ml soured cream and your favourite topping.
