Quick Curry

In India, curry is an integral part of the preparation of many dishes. It originated with the need to preserve food for several hours in a hot, humid climate. Curry isn’t actually a sauce added at the end but part of the overall preparation of a meal. It is helpful, however, to have an easy recipe that will embellish any meat, fish, or vegetable when you want to improvise an aphrodisiac menu at the last minute or cover up something you’ve burned.

Ingredients

1 clove garlic, crushed

1 teaspoon curry powder

1 tablespoon oil

1 tablespoon sherry or white wine

1 teaspoon lemon juice

Salt and pepper to taste

1 pinch cumin

1 cup cream or Béchamel Sauce prepared with skim milk for a sauce with fewer calories

Preparation

Sauté the garlic and curry powder in the oil for 2 minutes. Add the sherry and lemon juice. Remove from the heat and season with the salt, pepper, and cumin. Return to the heat and slowly pour in the cream, keeping the mixture warm but not allowing the sauce to reach a boil. If you use béchamel that has been in the refrigerator for several days, beat it with a hand or electric beater before using.