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  Curry gravy
 
Yield: 10 Servings
 
2 tb Ghee or vegetable oil      5 tb Garlic puree
4 tb Ginger puree 1 Onion puree recipe (follows)      6 tb Tomato puree
1 ts Salt      2 tb Turmeric
4 tb Curry power      2 tb Cummin seeds
 ground 2 tb Coriander leaves fresh chopped Chilli powder 1-6 teaspoons (to taste) DIRECTIONS: 1. Mix the spices with water to make a paste the approximate consistency of catsup. 2. Heat the ghee or oil. Stir-fry the garlic puree for 3 minutes then add the ginger puree and cook for 3 minutes more. Add the spice paste and stir-fry until the water has evaporated and the oil separates about 5 minutes. 3. Add the onion puree and stir-fry for 10 minutes more. Then add the tomato puree and stir-fry for a final 10 minutes. Add the salt. 4. Place into 10 moulds and freeze for use later.

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