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.