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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CURRY1" "M" "8/1/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CURRY - I" "curried shrimp, chicken, beef or other meat"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A flexible curry recipe: use any reasonable meat; add ketchup or tomato sauce
for a heavy sauce, as for beef; add coconut milk or cream for a rich sauce;
add more less curry depending on taste.
Serve with white rice.
Garnish with several condiments, e.g., from among those of the following list:
mango chutney, pine nuts, toasted slivered almonds, coconut, raisins,
chopped red onion, chopped hard-boiled eggs, chopped green pepper, 
crumbled bacon, cranberry sauce, mango pur\*(e'e, apple sauce.
The garnishes are passed at the table in small dishs.
.PP
From IER, as given by Wimila Fernando, slightly modified.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "12-inch heavy skillet,"
or 3 qt. casserole
.IG "" "dish for marinating the meat"
.sp
.IG "1.5 lb" "lean meat:"
peeled shrimp, medium-large diced chicken, browned beef in 1 to 2 inch cubes, 
etc. 
.IG "2 Tbsp" "curry"
.sp
.IG "3 Tbsp" "butter"
.IG "2" "onions," 
medium dice
.IG "5 cloves" "garlic,"
chopped
.IG "6" "bay leaves"
.IG "2 Tbsp" "curry,"
or much more, to taste
.sp
.IG "1" "green pepper,"
large, in medium or large dice
.IG "" "juice of a half lemon"
.IG "2" "apples,"
peeled, cored, and medium diced; optional
.sp
.IG "1 cup" "tomato ketchup,"
or rich tomato sauce; optional
.sp
.IG "1 cup" "coconut milk,"
or more; optional
.IG "1 cup" "broth,"
chicken or beef, depending on meat
.IG "" "water"
.sp
.IG "" "salt,"
to taste
.IG "" "curry,"
to taste
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Marinate the meat with 2 tablespoons curry (or more).
.SK 2
Saut\*(e' @6 in skillet or casserole the garlic, onions, bay
leaves, and curry, until the vegetables soften and the smell is ``right''.
Add more butter if needed to prevent the curry spice from burning
(be careful it does not).
.SK 3
Add the green pepper, the lemon juice, and
optionally the apples, and continue to saut\*(e' for a short time.
.SK 4
Add meat and continue to saut\*(e' until hot, and if shrimp uncooked, until
shrimp just done (do not overcook shrimp).
Add more curry to taste.
.SK 5
Optionally add tomato ketchup or tomato sauce, and cook until flavors mix.
Add more ketchup if needed.
.SK 6
Add coconut milk or cream (optional), add broth, and add water if needed, 
so that at least 1-1/2 cups of liquid are added.  More liquid can be added,
as coconut milk, broth or water, to taste.
.SK 7
Cook until hot.
Add salt to taste.
Add more curry to taste.
.SK 8
Keep warm at very low heat until serve.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
For a really hot curry, add cayenne pepper during the initial saut\*(e'.
.PP
The dish reheats nicely, and perhaps is better the second day.
.PP
It also freezes well.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1/2 hour preparation, 1/2 hour to cook.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
