Mild curry base
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ghee or Vegetable oil |
| 1 | teaspoon | Garlic Puree |
| 1 | tablespoon | Curry paste or mild curry powder |
| ¾ | pint | Curry gravy(recipe follows) |
| 2 | teaspoons | Tomato puree |
| 1 | teaspoon | Salt |
| Curry stock(recipe follows) or water | ||
Directions
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 - 1½ lb for 4 people and when hot serve.
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