2 tb Ghee or Vegetable oil

1 ts Garlic Puree

1 tb Curry paste

or mild curry powder 3/4 pt Curry gravy(recipe follows)

2 ts Tomato puree

1 ts Salt

Curry stock(recipe follows) or water 1. Heat the gee, and stir fry the garlic for 1 minute.

2. Add the curry paste (or powder made into a paste with water), and

stir fry for 2 minutes more. 3. Add the curry gravy, using less if you want a dryish curry and more a

liquid sauce. Stir fry for a couple of minutes then add tomato puree and salt. 4. To obtain the waterness you require, either add akhni stock or water to

taste. (You may need to add a little oil as well to keep the correct texture.) 5. Add your principle ingredients 1 1/2 lb for 4 people and when hot

serve.