Ah, what the heck. Got sidetracked, can't sleep, here it is again:

From "The Great Curries of India", by Camellia Panjabi, ISBN
0-684-80383-6.

Curry for 2:

Chicken Curry:

1 lb Cornish Hen or
2 breast fillets or
4 thighs or
6 drumsticks

Lamb or beef curry:

10 oz stewing lamb or beef

Fish curry:

2 fillets of cod, about 8 oz or
2 salmon steaks

Vegetable curry:

8 oz mixed diced vegetables

Curry sauce:

4 tablespoons oil
1 large onion, very finely chopped
2 cloves garlic, chopped
1/4 in square piece of fresh ginger, chopped
1 teaspoon coriander powder
a pinch of turmeric powder
1/2 teaspoon cumin powder
1/4 teaspoon garam masala powder
1 teaspoon cayenne pepper
2 medium tomatoes, chopped
salt
chopped cilantro for garnish

1. Heat the oil in a heavy pan. Add the onion and sauté over medium
heat for about 20-25 minutes or until deep brown. Add the garlic and
ginger and fry for one minute. Add the coriander and stir for another
minute. Add the turmeric, cumin, garam masala and cayenne pepper and
sauté for 30 seconds. Add one cup water and cook for 10 minutes. Put in
the tomatoes, stir well, and cook another 5 minutes.

2. Add salt to taste.put in the chicken, lamb, or whatever. Add 1 1/2
cups water for chicken, or 2 1/2 cups for lamb or beef, or 1 cup for
fish, or 2 cups for vegies. Cook until done. Sprinkle with chopped
cilantro just before serving.

Serve with Basmati rice or pita bread (or both).

--
Regards,

Ed

"Almighty Ruler of the all
Whose power extends to great and small,
Who guides the stars with steadfast law,
Whose least creation fills with awe;
Oh, grant thy mercy and thy grace
To those who venture into space."
-- Robert A. Heinlein, "Ordeal in Space", 1948