F 1 D 0 -- 02 07 22 at 03 00 Tonight's Curry. You wanted to know how I made tonight's curry. Well, we'll have to adjust a bit so you can have the same instant stuff. Recipe for Curry Sauce Powder notebook 4 tb starch, say corn starch 4 tb curry powder, whatever you have 1 ts salt In an appropriate bowl, mix the above powders so that you can use a teaspoon of this at a time as you need it in the future. The notebook will be to remember whether the taste was correct. If INcorrect, you will be able to adjust next time, by adding a spoon more curry, or a spoon more starch. Note that supermarket curry powder may vary between store chains. Note the brand you use in the notebook, reminding yourself whether you wish to ever get this brand again, etc. - - Tonight's Curry Want meat in this? fry 2 lbs of well trimmed meat, perhaps in the pot to get the curry 2 large potatoes nuke them individually in a twisted plastic shopping bag, 4 mins each 1 quart water start it boiling on HIGH right away 1 ts salt 1 onion 3 large carrots cut into wide coins (half inch, 3/4 inch) cut potatoes as done into long quarters, then into 3/4inch slices add them to water too half glass (or jar) of COLD water 4 ts rounded Curry Sauce Powder (I used Ottogi Brand) shake until well mixed into a yellow milk pour into boiling veg pot reduce heat so boiling continues 3 handfuls dried currants or raisins 12 dried dates sliced to ensure there are no pits, or pieces of pits Stir. Taste for Asian qualities. (enough curry powder?) add 1 ts Curry Powder or add 1 ts of Curry Sauce Powder to COLD water, shake, add to boiling Stir. Taste for Brown Spice qualities. (want it to taste authentic?) add 1 ts Garam Masala (principle spice Cinnamon) Stir. Taste for Fiery Spiciness. (want it to be hotter?) add 1 oz of favourite hot sauce, or add 1 tb of Tabasco Stir. Taste for richness. (This has no fat yet. Does it need some?) add 2 oz coconut milk or add 1 oz solid coconut cream, cut to bits or add 2 oz solid butter, cut to bits Stir. Taste for Consistency. (want it to be thicker, less runny?) add 2 ts rice or potato flakes Stir. Taste for Salt. ( ?) add some. Stir. Taste for Onion. (need more onion?) slice another one in. Stir. Taste for Doneness. (need more boiling?) let it boil hard another 10 minutes. Go through taste tests above (stir!) once more. Reduce heat to a Hot Simmer (LOW). Let it continue a very slow boil for 20-30 minutes. Slice two cloves of garlic thinly. Add them to pot. Stir. Taste for Garlic. (need more?) dust the top of it with granulated garlic powder. Stir. Turn heat off. Announce Curry ready in 15 minutes. Leave pot covered 15 minutes so garlic cooks just a little. Warn dining guests that the Curry sauce will be scalding, to use caution. I served it with wedges of steamed rice one day early prepare 1c dry rice as always permit it to form a nice solid cake curry day cut cake into four (or as many as needed) equal wedges dunk it cold into hot curry I also served it with barbecued zucchini. That's all I know.