Ingredients

• 6 cups chopped onion
• 4 cups chopped celery
• 4 cups fresh tomatoes or canned tomatoes
• 1/2 lb. clearfried butter
• 3/4 cup vegetable oil
• 2 Tbsp. curry powder
• 2 tsp. red pepper or turmeric
• 1 Tbsp. granulated garlic or crushed garlic
• 1 Tbsp. salt
• 1 cup water

Method

1. Brown 1/2 cup minced onion in butter until it is brown, not dark. Put all seasoning together with cup of water until dehydrates. Put celery and onion together in seasoning until they are tender. Then put tomatoes. Bring to a boil. Turn the heat down very low and let it simmer for 1 1/2 hours stirring every five to ten minutes. After it is cooked, let it cool and keep it in cooler for one week to use.
2. You can use it for prawns, beef, chicken and shrimp. Saute either of that meat, fish and poultry with salt and put one kitchen spoon of curry sauce, let it simmer for a minute or two then put in one tablespoon of sour cream. When it comes to a simmer it is ready to serve. Serve it on plain White rice or Rice Pelow.