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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 "CURRY2" "M" "3/17/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CURRY - II" "curried shrimp, chicken beef or other meat"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Another flexible curry recipe.
.PP
From recipe on label of Patak's Garam Masala bottle.
About the same as on labels of Ship and Sun brand curry powders.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 2"
.\"   ---------------------------------
.\" 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 "" "saut\*(e' pan"
.sp
.IG "8 oz" "chicken,"
.I lamb, beef, vegetables, etc.,
cubed or in serving pieces
.sp
.IG "1" "medium onion,"
diced
.IG "2 Tbsp" "oil"
or 
.I butter
.sp
.IG "2 oz" "garam masala curry paste,"
1/5 of small jar of Patak's,
or 2 Tbsp of 
.I curry powder
.sp
.IG "4 oz" "canned tomatoes,"
crushed or chopped
.IG "6 oz" "chicken stock, coconut milk, cream"
or
.I water
.sp
.IG "" "beurre mani\*(e',"
as needed to thicken sauce
.IG "" "salt, pepper,"
to taste
.IG "" "lemon juice,"
to taste; allow as much as that from 1 lemon
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Saut\*(e' the diced onion in oil or butter over medium-high (@7.5) or
high (@10) heat until golden.
.SK 2
Add the meat and saut\*(e' until browned.
.SK 3
Add the curry paste or powder and cook for a about a minute.
.SK 4
Add tomatoes and the liquid,
reduce heat (@2-4) and simmer until meat cooked.
.SK 5
Thicken with \fIbeurre mani\*(e'\fP if necessary.
Adjust seasoning.
Finish with lemon juice.
.SK 6
Serve with white rice and optionally
with any of the garnishes listed in CURRY-I.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1/2 hour.
.\" .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
