Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   ghee or vegetable oil
   1      teaspoon      garlic puree
   1      tablespoon    curry paste or mild curry powder
     3/4  pint          curry gravy -- (recipe follows)
   2      teaspoons     tomato puree
   1      teaspoon      salt

Preparation:

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 wateriness 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.