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.