When the onions, etc., are fried a nice brown, add about a pint of vegetable stock or water and let the whole simmer till the vegetables are quite tender, then add a tea-spoonful of Captain White's curry paste and a dessertspoonful of curry powder; now rub the whole through a wire sieve, and take care that all the vegetables go through.

It is rather troublesome, but will repay you, as good curry sauce cannot be made without.

The curry sauce should be sufficiently thick owing to the vegetables being rubbed through the wire sieve.

Should therefore the onions be small, less water or stock had better be added.

Curry sauce could be thickened with a little brown roux, but it takes away from the flavour of the curry.