Mary & Martha's Kitchen Recipe

Category	Regional Cuisine
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Mild Curry Base Recipe 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.

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<h1>Mild Curry Base</h1> <h2>Recipe</h2><p> <P>2 tb Ghee or Vegetable oil <P>1 ts Garlic Puree <P>1 tb Curry paste <P>-or mild curry powder 3/4 pt Curry gravy(recipe follows) <P>2 ts Tomato puree <P>1 ts Salt <P>Curry stock(recipe follows) -or water 1. Heat the gee, and stir-fry the garlic for 1 minute. <P>2. Add the curry paste (or powder made into a paste with water), and <P>stir-fry for 2 minutes more. 3. Add the curry gravy, using less if you want a dryish curry and more a <P>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 <P>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 <P>serve. <div><a href='http://www.maryandmarthaskitchen.com/Mild_Curry_Base/29029/' title='Mild Curry Base Recipe'>Mild Curry Base Recipe</a></div>

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